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Prosciutto-Goat Cheese-Tomato Pasta Salad

  • Prep 10 min
  • Total 20 min
  • Servings 6

Prosciutto, goat cheese and tomatoes come together in this elegant (and super easy!) pasta salad. The perfect pairing for grilling season! MORE + LESS -

Girl Versus Dough
May 4, 2015

Ingredients

1
box (7.75 oz) Betty Crocker™ Suddenly Salad™ classic pasta salad mix
Cold water and oil called for on salad mix box
1
tablespoon Dijon mustard
1
oz thinly sliced prosciutto, cut into long strips
1/2
cup grape tomatoes, halved
1/4
cup pitted green olives
2
tablespoons capers
1
small shallot, finely chopped
1/2
cup crumbled chèvre (goat) cheese (2 oz)
2
tablespoons chopped fresh parsley

Steps

Hide Images
  • 1
    Empty pasta mix into 3-quart (or larger) saucepan 2/3 full of boiling water. Cook uncovered about 10 minutes, stirring occasionally, until pasta is cooked through. Drain and rinse with cold water.
  • 2
    Meanwhile, in large bowl, beat cold water, oil, Dijon mustard and seasoning mix with whisk. Add pasta to bowl (do not stir).
  • 3
    In 6-inch skillet, cook prosciutto strips over medium heat about 5 minutes or until browned and crispy. Add to pasta mixture along with tomatoes, olives, capers and shallot. Toss to combine.
  • 4
    Add goat cheese and parsley; gently toss until just combined. Serve immediately or refrigerate.

Expert Tips

  • Swap vegetable oil called for on salad mix box with olive oil.
  • Serve as a side dish with any grilled meats, veggies, etc.

Nutrition Information

No nutrition information available for this recipe

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