Prosciutto Antipasto Salad

Recipe

Salad
Prosciutto Antipasto Salad

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Recipe Data

10
Servings

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Servings and Ingredients

Ingredients
Serves 10
QuantityIngredientAdd
1(12 oz) package Eden organic kamut spirals pasta
1 lbs.fresh asparagus, cut into 1-inch pieces, base discarded
2 c.chopped tomato
¾ c.sliced pepperoncini peppers
1(3 oz) package prosciutto, cut into 1/2-inch strips
¼ lbs.Provolone cheese, cut into 1/2-inch chunks
1small red onion, sliced
½ c.Hy-Vee reduced-fat Italian dressing
black pepper, to taste

Directions

  1. Cook pasta according to package directions. Drain. Rinse under cool water; drain well.
  2. Blanch asparagus in boiling water for 1 minute. Drain. Rinse under cool water; drain well.
  3. In a large bowl, toss pasta and asparagus with tomato, pepperoncini, prosciutto, Provolone, onion and dressing.
  4. Season to taste with black pepper.
  5. Serve immediately, or refrigerate until serving.

Nutrition facts

Servings

230 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 15mg
  • Sodium: 420mg
  • Total Carbohydrates: 30g
  • Protein: 13g

Daily Values

0%
Vitamin A 20%
0%
Vitamin C 40%
0%
Iron 2%
0%
Calcium 10%