Rotini, Summer Squash, and Prosciutto Salad with Rosemary Dressing

Total time: 45 minutes. Using white balsamic vinegar maintains the salad dressing's pure golden color.

Yield:

4 servings (serving size: 2 1/4 cups salad)

Recipe from

Nutritional Information

Calories 359
Caloriesfromfat 28 %
Fat 11.1 g
Satfat 4 g
Monofat 2.8 g
Polyfat 0.4 g
Protein 18.7 g
Carbohydrate 46.3 g
Fiber 2.4 g
Cholesterol 36 mg
Iron 2.5 mg
Sodium 771 mg
Calcium 103 mg

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 ounces thinly sliced prosciutto, chopped
3 tablespoons chopped red onion
2 ounces fresh mozzarella cheese, chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons white balsamic vinegar
1 tablespoon extravirgin olive oil
1 1/2 teaspoons Dijon mustard
1/2 teaspoon finely chopped fresh rosemary

Preparation

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.

Note:

Barbara Lauterbach,

June 2005