Macaroni Salad with Prosciutto

Name: Macaroni Salad with Prosciutto
Yield: 8
Ingredients: 1 cup of short macaroni; 2 cups of cooked prosciutto, cut into cubes; 1 ripe banana; 2 tablespoons of lemon juice; To marinate; 1/2 cup of chopped fresh parsley; 1/2 small melon, cut into cubes or balls; 600g of dark grapes or muscatel, halved without seeds; 1 cup of cooked peas, al dente; 1/2 cup of cream mixed with 1/2 tablespoon of lemon juice; 2 tablespoons of mayonnaise; Salt and black pepper to taste

1
1 cup of short macaroni
2
2 cups of cooked prosciutto, cut into cubes
3
1 ripe banana
4
2 tablespoons of lemon juice
5
To marinate
6
1/2 cup of chopped fresh parsley
7
1/2 small melon, cut into cubes or balls
8
600g of dark grapes or muscatel, halved without seeds
9
1 cup of cooked peas, al dente
10
1/2 cup of cream mixed with 1/2 tablespoon of lemon juice
11
2 tablespoons of mayonnaise
12
Salt and black pepper to taste

Ingredients

1
1 cup of short macaroni
2
2 cups of cooked prosciutto, cut into cubes
3
1 ripe banana
4
2 tablespoons of lemon juice
5
To marinate
6
1/2 cup of chopped fresh parsley
7
1/2 small melon, cut into cubes or balls
8
600g of dark grapes or muscatel, halved without seeds
9
1 cup of cooked peas, al dente
10
1/2 cup of cream mixed with 1/2 tablespoon of lemon juice
11
2 tablespoons of mayonnaise
12
Salt and black pepper to taste

Directions

1
Cook the macaroni in plenty of boiling water for 12-15 minutes or until al dente
2
Drain and rinse quickly under cold water
3
In a large bowl, mix the cooled macaroni with the prosciutto
4
Cut the banana into slices, add 1 tablespoon of lemon juice. Reserve
5
Mix the parsley with the remaining lemon juice, combine with the fruits and peas
6
Add the macaroni and prosciutto, mix delicately
7
Add the acidic cream, mayonnaise, and mix well
8
Arrange the salad in a bowl and spread the dressing on top to season
9
Cover with plastic wrap and refrigerate for 1 hour before serving
10
Serves 8 portions
11
406 calories per serving.