Rotini, Summer Squash, and Prosciutto Salad with Rosemary Dressing
- 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 oz thinly sliced prosciutto (chopped)
- 3 Tbs chopped red onion
- 2 oz fresh mozzarella cheese (chopped)
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 Tbs white balsamic vinegar
- 1 Tbs extravirgin olive oil
- 1 1/2 tsp Dijon mustard
- 1/2 tsp finely chopped fresh rosemary
- 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.
- Heat a large nonstick skillet over medium-high heat until hot. Add prosciutto; cook 5 minutes or until crisp, stirring frequently.
- 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.
