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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

  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.
Nutrition Facts
Rotini, Summer Squash, and Prosciutto Salad with Rosemary Dressing
Amount Per Serving
Calories 2
% Daily Value*
Sodium 157mg7%
* Percent Daily Values are based on a 2000 calorie diet.