Pasta Salad

I promise you've never had a pasta salad like this one. The bright flavors of the lemon and basil perfectly compliment the saltiness of the Prosciutto and Parmigiano. It's perfect for packed lunches and picnics in particular, but can be enjoyed at any time!

Ingredients:

•1 pound rotini pasta

•3 cups fresh spinach

•4 ounces Prosciutto cubetti (or sliced prosciutto)

Dressing:

•Juice of 1 lemon

•1/3 cup extra virgin olive oil

•1 cup finely grated Parmigiano Reggiano (or regular Parmesan cheese)

•1/2 cup Pecorino Romano

•1 clove garlic, minced

•Cracked black pepper, to taste

•1 tsp crushed red pepper (optional)

Toppings:

•1/4 cup chopped basil

•1/4 cup chopped green onion

•1 2.25-ounce can black olives, drained

•Additional Parmigiano Reggiano, to taste

Instructions:

1. Cook the rotini pasta according to the instructions on the package. Drain and set aside.

2. In the same pot, add the fresh spinach and cooked Prosciutto cubetti to the warm pasta. Allow the pasta to cool in the refrigerator.

3. Prepare the dressing by whisking together the lemon juice, extra virgin olive oil, finely grated Parmigiano Reggiano, Pecorino Romano, minced garlic, cracked black pepper, and crushed red pepper if using.

4. Once the pasta has chilled, add the chopped basil, chopped green onion, drained black olives, and additional Prosciutto cubetti (if desired). Toss the pasta salad gently.

5. Drizzle the prepared dressing over the pasta and toss again to ensure even coating.

6. Top the pasta salad with more grated Parmigiano Reggiano according to your taste preference.

7. Serve and enjoy!