Prosciutto and Spicy Green Olive Pasta Salad |
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Prep Time: 11 Minutes Cook Time: 14 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Prosciutto is an Italian ham that's air-cured with salt and seasonings pressed into the densely textured meat. The best prosciutto sold in the United States comes from the Parma area of Italy; it is made from larger pork legs than American prosciutto and is aged longer. Serve this pasta salad with cantaloupe slices—a common partner for prosciutto—to cap off your meal. Ingredients:
1 3/4 cups uncooked multigrain penne |
2 cups baby spinach |
8 jalapeño-stuffed green olives, sliced |
2 ounces thinly sliced prosciutto, chopped |
2 tablespoons chopped fresh oregano |
1 tablespoon extra-virgin olive oil |
1/2 cup (2 ounces) crumbled reduced-fat feta cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water.
2. While pasta cooks, combine spinach and next 4 ingredients in a large bowl. Add pasta and cheese; toss well.
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