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Nutrition Facts
Serving Size 223 g
(Approx. 4 Servings)
Amount Per Serving
Calories 620 Calories From Fat 240
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 2180 mg 91%
Total Carbohydrate 68 g 23%
Dietary Fiber 4 g 16%
Sugars 4 g
Protein 25 g
Vitamin A 0% Iron 20%
Vitamin C 10% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pasta salad with Prosciutto Crudo
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

3/4 Lb farfalle pasta
7 Oz prosciutto
1 Tsp Yellow Mustard
3 Tbsp mayonnaise
7 Oz giardiniera (pickled vegetables in vinegar
1/2 lemon
3 1/2 Tbsp Rustico Unfiltered extra virgin olive oil
1 pinch Tsp salt
1 pinch Tsp pepper
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Instructions

1
Place the mayonnaise, mustard, a tablesppoon of oil and a pinch of pepper in a bowl and mix together with a fork.
2
Dice the prosciutto and pickled vegetables (drained), into small pieces.
3
Peel the lemon, also removing the pithy white part, keeping only the pulp and cut into very small pieces.
4
Cook the pasta in a pot of boiling salted water for the time indicated on the package. Next drain and place the pasta immediately under running cold water to stop cooking. Drain the pasta again.
5
Place pasta into a bowl and season with the previously prepared sauce, prosciutto, vegetables and lemon. Toss mixture. Add extra olive oil and season to taste with salt and pepper.

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