Recipe
Salad
Prosciutto Antipasto Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| 1 small red onion, sliced | ||
| ½ c. Hy-Vee reduced-fat Italian dressing | ||
| black pepper, to taste |
Directions
- Cook pasta according to package directions. Drain. Rinse under cool water; drain well.
- Blanch asparagus in boiling water for 1 minute. Drain. Rinse under cool water; drain well.
- In a large bowl, toss pasta and asparagus with tomato, pepperoncini, prosciutto, Provolone, onion and dressing.
- Season to taste with black pepper.
- 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%