Black Pepper Pasta Salad with Prosciutto, Asparagus, and Romano

Black Pepper Pasta Salad with Prosciutto, Asparagus, and Romano
13 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)
Nutrition
206
10% daily value
8 servings
                                       
                                            balanced, low-​sugar
     

Fat

11% 7

Saturated

9% 2

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 3

Carbs

9% 28

Carbs (net)

- 25

Fiber

12% 3

Sugars

- 4

Sugars, added

- 0

Protein

19% 9

Cholesterol

3% 10

Sodium

16% 386

Calcium

9% 95

Magnesium

8% 34

Potassium

7% 331

Iron

12% 2

Zinc

10% 1

Phosphorus

23% 159

Vitamin A

4% 33

Vitamin C

11% 10

Thiamin (B1)

27% 0

Riboflavin (B2)

12% 0

Niacin (B3)

10% 2

Vitamin B6

16% 0

Folate equivalent (total)

11% 43

Folate (food)

- 43

Folic acid

- 0

Vitamin B12

5% 0

Vitamin D

25% 4

Vitamin E

11% 2

Vitamin K

23% 28

Sugar alcohols

- 0

Water

- 107
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