Rotini, Summer Squash, and Prosciutto Salad with Rosemary Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Total time: 45 minutes. Using white balsamic vinegar maintains the salad dressing's pure golden color. Ingredients:
3 cups uncooked rotini (corkscrew pasta; about 8 ounces) |
1 1/2 cups coarsely chopped yellow squash |
1 1/2 cups coarsely chopped zucchini |
4 ounces thinly sliced prosciutto, chopped |
3 tablespoons chopped red onion |
2 ounces fresh mozzarella cheese, chopped |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 tablespoons white balsamic vinegar |
1 tablespoon extravirgin olive oil |
1 1/2 teaspoons dijon mustard |
1/2 teaspoon finely chopped fresh rosemary |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Add squash and zucchini during the last minute of cooking. Drain pasta mixture; rinse under cold water.
2. Heat a large nonstick skillet over medium-high heat until hot. Add prosciutto; cook 5 minutes or until crisp, stirring frequently.
3. Combine the pasta mixture, prosciutto, onion, and cheese in a large bowl; sprinkle with salt and pepper. Combine white balsamic vinegar, olive oil, Dijon mustard, and rosemary in a small bowl, stirring with a whisk. Add vinegar mixture to pasta mixture, tossing gently to coat.
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