Prosciutto and Olive Pasta Salad

Prosciutto and Olive Pasta Salad


2 servings (serving size: 1 1/2 cups)

  • 1 tablespoon chopped fresh basil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 2 cups uncooked bowtie
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
  • 1/4 cup chopped prosciutto (about 1 ounce)
  • 2 tablespoons chopped pitted black olives


  1. Combine the first 7 ingredients in a medium bowl, stirring well with a whisk; set aside.
  2. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain. Add pasta, parsley, and remaining ingredients to vinegar mixture; toss well to coat. Cover and chill.

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