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Rotini, Summer Squash, and Prosciutto Salad with Rosemary Dressing
Servings 4
Calories 2 kcal
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 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
Instructions
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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.
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Heat a large nonstick skillet over medium-high heat until hot. Add prosciutto; cook 5 minutes or until crisp, stirring frequently.
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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.
