Skip the bottled Italian dressing for your rotini salad and serve a homemade sauce studded with kalamata olives.

Ingredients

  • 1 red bell pepper
  • 1/2 yellow bell pepper
  • 6 ounces uncooked rotini (corkscrew pasta)
  • 1/4 pound haricots verts, trimmed and cut into 1-inch pieces
  • 1 1/2 cups quartered cherry tomatoes
  • 1/2 cup sliced fresh basil
  • 1 1/2 ounces diced fresh mozzarella
  • 4 pitted kalamata olives, sliced
  • 1 ounce prosciutto, chopped
  • Cooking spray
  • 3 garlic cloves, peeled and sliced
  • 1 large shallot, peeled and cut into 1/2-inch pieces
  • 2 1/2 tablespoons white balsamic vinegar
  • 1 tablespoon water
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. Preheat broiler.
  2. Cut red bell pepper in half lengthwise; discard seeds and membranes. Place red and yellow pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and dice; place in a large bowl.
  3. Cook pasta according to package directions, omitting salt and fat. Add haricots verts to pasta during last 3 minutes of cooking time. Drain. Add pasta mixture, tomatoes, and next 4 ingredients (through prosciutto) to peppers; toss well.
  4. Heat a small saucepan over medium-low heat. Coat pan with cooking spray. Add garlic and shallot to pan. Cook 15 minutes or until soft, stirring occasionally. Place the garlic mixture, vinegar, and remaining ingredients in a blender; process until smooth. Pour dressing over pasta mixture; toss well.
Jennifer Martinkus,
July 2006

Nutritional Information

  • Calories: 147
  • Calories from fat: 18%
  • Fat: 3g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 6.6g
  • Carbohydrate: 23.9g
  • Fiber: 2.2g
  • Cholesterol: 8mg
  • Iron: 1.3mg
  • Sodium: 205mg
  • Calcium: 59mg