Pasta Salad with Prosciutto, Asparagus, Black Pepper, and Romano
Pasta Salad with Prosciutto, Asparagus, Black Pepper, and Romano
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)
Preparation
- 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 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.
