Recipes Black Pepper Pasta Salad with Proscuitto (Side dish, Salad, Entree, Appetizer, Snack)

Number of Servings

    • 8 ounces uncooked elbow macaroni
    • 3 cups (1 1/2-inch) slices asparagus (about 1 pound)
    • 1 teaspoon olive oil
    • 2 ounces prosciutto, chopped
    • 1/2 cup thinly sliced shallots
    • 6 tablespoons light mayonnaise
    • 1 teaspoon grated lemon rind
    • 1 tablespoon chopped fresh tarragon
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon freshly ground black pepper
    • 1 cup diced tomato
    • 1 1/2 ounces Romano cheese, grated (about 1/3 cup packed)

Cook pasta according to package directions, omitting salt and fat. Add asparagus during the last 2 minutes of cooking. Drain and rinse under cold water; drain.  Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add prosciutto, and cook for 6 minutes or until crisp, stirring occasionally. Remove prosciutto from pan using a slotted spoon, leaving drippings in pan. Drain prosciutto on paper towels. Add the shallots to drippings in pan; cook over medium heat for 1 minute or until shallots are tender, stirring frequently.  Combine mayonnaise, lemon rind, tarragon, juice, pepper, and a dash of salt in a large bowl; stir well. Add pasta, asparagus, three-fourths prosciutto, shallots, tomato, and cheese; toss well to coat. Top servings evenly with remaining prosciutto.



Nutrition Information

Calories: 208, Fat: 7g, Saturated fat: 1.9g, Monounsaturated fat: 1.8g, Polyunsaturated fat: 2.3g, Protein: 9.3g, Carbohydrate: 27.9g, Fiber: 2.5g, Cholesterol: 15mg, Iron: 2.5mg, Sodium: 367mg  

Tracker Information1 ½-oz.-eq. grain; ½-oz.-eq meat; 1 cup vegetable; 1/2 tsp. fat