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Rotini, Summer Squash, and Prosciutto Salad with Rosemary Dressing

Yield 4 servings (serving size: 2 1/4 cups salad)
Total time: 45 minutes. Using white balsamic vinegar maintains the salad dressing's pure golden color.

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

Nutrition 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

How to Make It

  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.