Pasta Salad With Proscuitto And Feta Cheese |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 10 |
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This dish has allot going for itself. There are many flavors going on that all compliment each other. Big hit! Ingredients:
coarse salt and ground pepper |
1 pound elbow macaroni |
2 ounces thinly sliced prosciutto, cut into strips |
4-5 green onions (sliced thin) |
1/2 cup red-wine vinegar |
1 clove of garlic |
1 teaspoon dijon mustard |
1/4 cup extra-virgin olive oil |
1 medium tomato, chopped |
1/2 cup crumbled goat or feta cheese (2 ounces) |
1/4 cup pitted kalamata olives (or your favorite olives), sliced |
2 tablespoons capers (optional) |
1/4 cup chopped fresh parsley |
1/2 small jar of roasted peppers (cut into strips) |
small jar of marinated artichoke hearts (cut in half) |
Directions:
1. In a large pot of boiling salted water, cook macaroni until al dente. In a small skillet, cook prosciutto over medium until crisp; discard fat.
2. Combine vinegar, mustard, and garlic in a large bowl; whisk in oil in a slow, steady stream – add salt and pepper to taste.
3. Add tomato, cheese, prosciutto, olives, roasted peppers and artichoke hearts (and capers).
4. Drain pasta; add to bowl with tomato mixture, and toss. Add parsley; season with salt and pepper.
5. Cool to room temperature, and serve.
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