Prosciutto And Picholine Pasta Salad

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1 tablespoon chopped fresh basil

3 tablespoons red wine vinegar

1 tablespoon extravirgin olive oil

1 tablespoon whole-grain Dijon mustard

2 teaspoons sugar

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

2 cups uncooked cavatelli

1/4 cup chopped fresh flat-leaf parsley

1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese

1/4 cup chopped prosciutto (about 1 ounce)

2 tablespoons chopped pitted picholine olives

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