Prosciutto and Picholine Pasta Salad - Lunch Recipes

Ingredients

• 0 teaspoons freshly ground black pepper
• 473 milliliters uncooked cavatelli
• 1 Tbsp extravirgin olive oil
• 1 Tbsp chopped fresh basil
• 59 milliliters chopped fresh flat-leaf parsley
• 2 Tbsps chopped pitted picholine olives
• 28 grams 1/4 cup grated Parmigiano-Reggiano cheese
• 28 grams 1/4 cup chopped prosciutto (about
• 3 Tbsps red wine vinegar
• 0 teaspoons salt
• 2 teaspoons sugar
• 1 Tbsp whole-grain Dijon mustard