Pasta Salad


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)

  • PREP 25 mins
  • COOK 10 mins
  • READY IN 35 mins


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.

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