Prosciutto-Goat Cheese-Tomato Pasta Salad
Stephanie Wise
Updated Apr 7, 2023
Prosciutto, goat cheese and tomatoes come together in this elegant (and super easy!) pasta salad. The perfect pairing for grilling season!
Prosciutto-Goat Cheese-Tomato Pasta Salad
- Prep Time 10 min
- Total 20 min
- Servings 6
- Ingredients 10
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
Instructions
-
Step1Empty 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.
-
Step2Meanwhile, in large bowl, beat cold water, oil, Dijon mustard and seasoning mix with whisk. Add pasta to bowl (do not stir).
-
Step3In 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.
-
Step4Add goat cheese and parsley; gently toss until just combined. Serve immediately or refrigerate.
Nutrition
300
Calories
10g
Total Fat
10g
Protein
41g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 300
- Calories from Fat
- 90
- Total Fat
- 10g
- 16%
- Saturated Fat
- 3g
- 15%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 690mg
- 29%
- Potassium
- 920mg
- 26%
- Total Carbohydrate
- 41g
- 14%
- Dietary Fiber
- 5g
- 22%
- Sugars
- 12g
- Protein
- 10g
% Daily Value*:
- Vitamin A
- 70%
- 70%
- Vitamin C
- 90%
- 90%
- Calcium
- 8%
- 8%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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