I absolutely love cookbooks and have a collection that spans a wide array of cuisines and subjects. They’re my go-to inspiration for everything you see on this blog. I’ve recently been trying to expand my selection of healthier cookbooks in the hopes that it will motivate me to live a healthier lifestyle and prepare better meals for my family. I seem to have countless cookbooks full of sugary baked goods and buttery sauces. But as I get older I find myself drawn to lighter options that will keep us in good health and spirits.
This recipe is adapted from The Stress Free Diabetes Kitchen. These recipes are really useful for people looking for easy, healthy weeknight dinner options. It was hard to choose just one recipe to prepare for this post but I settled on Pasta Salad with Figs and Prosciutto because I love those ingredients. The key to healthy cooking is to include bold flavors that aren’t full of fat, salt and sugar. I felt like this recipe accomplished that goal well, and it really took no time to prepare. I know you’ll enjoy it as much as I did!
Pasta Salad with Figs and Prosciutto
- 1 pound bow tie pasta, cooked al dente
- 2 ounces prosciutto, cut into bite-sized pieces
- 4 ounces dried figs, stems removed and sliced in half
- 3/4 cup shredded asiago cheese
- 1 clove garlic, minced finely or mashed into a paste
- pinch of kosher salt
- ground black pepper
- 2 tablespoons white balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1/2 cup basil leaves, thinly sliced or chopped
- 24 grape tomatoes
- Place pasta, prosciutto, figs and cheese together in a large salad bowl.
- Whisk together the garlic, salt, pepper and vinegar. Slowly whisk in the oil until well blended.
- Pour over the salad bowl and toss well. Add the basil and gently mix in. Top each serving with three tomatoes.
- Serve chilled or at room temperature.
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