Black Pepper Pasta Salad With Prosciutto, Asparagus, And Romano Recipe

Name: Black Pepper Pasta Salad With Prosciutto, Asparagus, And Romano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces uncooked cavatappi pasta or 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; Dash of salt; 1 cup diced tomato; 1 1/2 ounces pecorino Romano cheese, grated (about 1/3 cup packed)

Servings: persons

8 ounces uncooked cavatappi pasta or 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
Dash of salt
1 cup diced tomato
1 1/2 ounces pecorino Romano cheese, grated (about 1/3 cup packed)

1
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.
2
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.
3
Combine mayonnaise, lemon rind, tarragon, juice, pepper, and 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.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces uncooked cavatappi pasta or elbow macaroni, 3 cups (1 1/2-inch) slices asparagus (about 1 pound), 1 teaspoon olive oil, 2 ounces prosciutto, chopped, and more.

Yes, Black Pepper Pasta Salad With Prosciutto, Asparagus, And Romano falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black Pepper Pasta Salad With Prosciutto, Asparagus, And Romano

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