Italian Pasta Salad with Prosciutto
106 reviewsA fresh & colorful pasta salad, which makes you want to enjoy summer!
Ingredients
Make sure you have...
Utensils
Stovetop, Pot (small)
recipe
Step 1
In a pot of boiling salted water, cook the pasta according to the package directions. Drain them at the end of cooking then reserve.
Step 2
Meanwhile, cut the dried tomatoes into thin slices.
Step 3
On a plate, place the spinach leaves, pasta, torn mozzarella, torn raw ham, dried tomatoes and olives.
Step 4
Add a drizzle of olive oil. Add salt and pepper, it’s ready!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 950 cal. |
| Fat | 53 g |
| Carbohydrates | 73 g |
| Protein | 43 g |
| Fiber | 9 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Italian Pasta Salad with Prosciutto" contains 950 Energy, 53 g of Fat, 73 g of Carbohydrates, 43 g of Protein, 9 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
D Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
C Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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