Rotelle with Prosciutto, Sour Cream and Chives

This is a tasty little pasta salad which has flown out the door the times I’ve made it.  It will go great with any grilled meats, and so it’s a great side for a barbie, perhaps in place of potato salad.  The recipe calls for rotelle, those little cartwheel shaped pasta, which look really nice but which you don’t often see.  So, spirals or penne or rigatone or similar would be just as good for holding the sauce and will be easy for little people to pick up with a fork.  The green chilli pleasantly cuts through the richness of the prosciutto and sour cream, but feel free to leave it out if you prefer and add some more cracked pepper in place.

Ingredients

400g rotelle (cartwheel shaped pasta)

200g prosciutto, chopped

120ml extra virgin olive oil

4 tbsp light sour cream

3 tbsp red wine vinegar

½ bunch chives, snipped

120g parmesan, grated

1 red onion, very finely sliced

1 green chilli, very finely chopped

salt and cracked black pepper

Method

Cook the rotelle in lightly salted boiling water until al dente, drain and keep warm.

Combine pasta and prosciutto in a large dish.  Add olive oil, sour cream, vinegar, chives, salt and pepper.  Stir well and serve at room temperature with barbecued meat and a green salad.

Serves 6-8 as a side