My friend Sarah and I recently went to see 42nd Street at an outdoor theater in Northern Virginia. Wolftrap is an outdoor performing arts amphitheater with in-house (covered, fixed) and lawn (uncovered, grass) seating. If you choose to buy lawn tickets you have the luxury of bringing in your own cooler packed with goodies. I love this option! You bring a blanket, some of these, a little of this and an ice chest packed with a picnic catered to your liking. This recipe was perfect as the starch in our picnic basket and even better later as a snack during "We're in the Money".Prosciutto and Olive Pasta Salad
Adapted from Cooking Light August 2004
Yield
2 servings (serving size: 1 1/2 cups)
Ingredients
- 1 tablespoon chopped fresh basil
- 3 tablespoons red wine vinegar
- 1 tablespoon extravirgin olive oil
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 2 cups uncooked bowtie
- 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 black olives
Preparation
Combine the first 7 ingredients in a medium bowl,
stirring well with a whisk; set aside.
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain. Add pasta, parsley, and remaining ingredients to vinegar mixture; toss well to coat. Cover and chill.
