This recipe is more than easy to follow and is a one-dish, healthy and colorful meal.

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Easy Fettuccine Salad with Arugula and Prosciutto

Course Main Course, Salad

Cuisine American

Servings 6

Ingredients

• 1/2 cup good quality olive oil
• 3 Tbsp champagne or white wine vinegar
• 1 1/2 tsp Dijon mustard
• 1 garlic clove crushed
• 1/3 pound prosciutto thinly sliced
• 8 ounces fettucine
• 4 ounces arugula
• 1/2 cup roasted red pepper sliced
• 1 cup Parmesan cheese freshly grated
• 6 hard-boiled eggs roughly chopped
• 1 avocado sliced
• kosher salt & freshly ground pepper

Instructions

Vinaigrette

• Whisk the olive oil, vinegar, mustard, garlic, salt and fresh ground pepper in a small bowl.  Set aside.

Salad

• Preheat oven to 400°. 
• Line a baking sheet with parchment paper.  Place prosciutto in a single layer and bake until crisp.  Break into medium-sized pieces.  
• Bring a large pot of water to a boil and cook pasta according to directions, drain.
• Return the pasta to the pot and mix in 7 Tbsp of the vinaigrette. 
• Add salt and pepper to taste and stir.
• Add the arugula, red pepper and Parmesan cheese to the pasta and stir.
• Add 1/2 the eggs and 1/2 the prosciutto and mix thoroughly.
• Place the salad on 4-6 dinner plates and top with the remaining eggs, prosciutto, avocado and freshly ground pepper.  
• Serve remaining vinaigrette in a gravy bowl.