Michigan Dry Cherry & Prosciutto Pasta Salad

A very flavorful pasta salad with dry cherries from Michigan and Prosciutto ham.

1/2 pound bow-tie pasta
1 large fennel bulb (sliced thin)
1/4 dry cherries (rehydrated)
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper (divided)
1/4 pound prosciutto cut into strips
1/3 cup parmesan cheese


In a large pot of boiling water cook the pasta until just done making sure not too over cook (about 5 minutes). Rinse the cooked pasta in cold water to stop the cooking and drain thoroughly. In a large bowl, toss together the pasta, fennel, dry cherries, oil, lemon juice, salt, and 1/4 teaspoon of the black pepper. Add the prosciutto ham and toss again. Top with parmesan cheese and black pepper when serving as a garnish.

Serves 4


Recipe by Brian Johnson

 

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