Skip to Content
Menu

Prosciutto and Olive Pasta Salad

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Feb 6, 2012
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Dinner ready in 20 minutes! Enjoy this wonderful pasta salad made with spinach and ham – a delightful meal.

Prosciutto and Olive Pasta Salad

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 7
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1 3/4 cups uncooked multigrain penne pasta
  • 2 cups fresh baby spinach leaves
  • 8 jalapeño-stuffed green olives, sliced
  • 2 oz thinly sliced prosciutto, chopped
  • 2 tablespoons chopped fresh oregano leaves
  • 1 tablespoon extra-virgin olive oil
  • 1/3 cup crumbled reduced-fat feta cheese

Instructions

  • Step 
    1
    Cook pasta as directed on package, omitting salt and oil. Drain and rinse well with cold water; drain.
  • Step 
    2
    In large bowl, stir together spinach, olives, prosciutto, oregano and oil. Add pasta and cheese; toss well.

Nutrition

250 Calories
8g Total Fat
11g Protein
33g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Total Fat
8g
0%
Saturated Fat
1 1/2g
0%
Sodium
510mg
0%
Total Carbohydrate
33g
0%
Dietary Fiber
5g
0%
Protein
11g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1/2 Other Carbohydrate;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved