Prosciutto and Picholine Pasta Salad

Prosciutto and Picholine Pasta Salad
12 Ingredients
  • 1 tablespoon chopped fresh basil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon extravirgin olive oil
  • 1 tablespoon whole-grain Dijon mustard
  • 2 teaspoons sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 2 cups uncooked cavatelli
  • 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 picholine olives
Nutrition
572
29% daily value
2 servings
                                       
                                           
     

Fat

24% 16

Saturated

23% 5

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

28% 85

Carbs (net)

- 80

Fiber

17% 4

Sugars

- 7

Sugars, added

- 4

Protein

43% 22

Cholesterol

8% 24

Sodium

26% 630

Calcium

15% 147

Magnesium

17% 73

Potassium

8% 387

Iron

15% 3

Zinc

23% 3

Phosphorus

47% 326

Vitamin A

8% 74

Vitamin C

12% 10

Thiamin (B1)

17% 0

Riboflavin (B2)

13% 0

Niacin (B3)

16% 2

Vitamin B6

18% 0

Folate equivalent (total)

9% 36

Folate (food)

- 36

Folic acid

- 0

Vitamin B12

10% 0

Vitamin D

58% 9

Vitamin E

10% 1

Vitamin K

111% 134

Sugar alcohols

- 0

Water

- 66
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