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Rotini Salad with Kalamata Olive Dressing

Yield 7 servings (serving size: about 1 cup)
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

Nutrition Information

  • calories 147
  • caloriesfromfat 18 %
  • fat 3 g
  • satfat 1.3 g
  • monofat 1.1 g
  • polyfat 0.3 g
  • protein 6.6 g
  • carbohydrate 23.9 g
  • fiber 2.2 g
  • cholesterol 8 mg
  • iron 1.3 mg
  • sodium 205 mg
  • calcium 59 mg

How to Make It

  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.