Pasta Salad with Honey-Mustard Dressing and Prosciutto

Cook the pasta al dente in plenty of salted water according to package directions. Then drain and rinse with cold water.

Meanwhile, prepare the dressing: Whisk honey, Dijon mustard, lemon juice, olive oil, and hot water into a smooth emulsion.

Wash the tomatoes and cut them into cubes. Dice the prosciutto as well. Clean the mushrooms and slice the caps.