Asparagus & Prosciutto Pasta Salad - Rachael Ray Every Day

Asparagus & Prosciutto Pasta Salad

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Asparagus & Prosciutto Pasta Salad
  • 6Servings

Ingredients

  • 1 pound gemelli
  • 3/4 pound asparagus, trimmed and quartered
  • 3/4 pound sugar snap peas, trimmed
  • 1/4 cup EVOO
  • 2 tablespoons Dijon mustard
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • 5 scallions, sliced
  • 8 slices prosciutto, torn
  • 3/4 cup chopped fresh basil

Preparation

In pot, cook pasta in boiling, salted water to al dente, adding asparagus and peas during last minute of cooking; drain and rinse under cold water. In bowl, whisk EVOO, mustard, zest and juice; toss with all ingredients.