This pasta salad is best made fresh, as the fennel loses some of its brightness overnight in the fridge. To make ahead, combine everything but add the fennel just before serving or transporting it.
1/2 pound bow tie pasta
1 large fennel bulb (about 1 pound), sliced as thinly as possible
1/4 cup olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 pound thinly sliced prosciutto, cut into strips
1/3 cup grated Parmesan cheese
Instructions: In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Drain. Rinse with cold water and drain thoroughly.
In a large bowl, toss together the bow ties, fennel, oil, lemon juice, salt, and 1/4 teaspoon of the pepper. Add the prosciutto and toss again.
To serve, mound the salad on plates. Top with grated Parmesan. Sprinkle the remaining 1/4 teaspoon pepper over the cheese.
Makes 4 servings
Per serving: 245 calories, 19 g fat (4 g saturated fat), 32 mg cholesterol, 721 mg sodium, 9 g carbohydrates, 2 g dietary fiber, 0 g sugar, 12 g protein.