Prosciutto And Olive Pasta Salad

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Betty Crocker
Nutrition per serving    (USDA % daily values)
CAL
105
FAT
23%
CHOL
8%
SOD
16%

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Ingredients for 4 servings

1 3/4 cups uncooked multigrain penne pasta

2 cups fresh baby spinach leaves

8 jalapeño-stuffed green olives, sliced

2 oz thinly sliced prosciutto, chopped

2 tablespoons chopped fresh oregano leaves

1 tablespoon extra-virgin olive oil

1/3 cup crumbled reduced-fat feta cheese

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