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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 359
  • Calories from fat: 28%
  • Fat: 11.1g
  • Saturated fat: 4g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 18.7g
  • Carbohydrate: 46.3g
  • Fiber: 2.4g
  • Cholesterol: 36mg
  • Iron: 2.5mg
  • Sodium: 771mg
  • Calcium: 103mg

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

  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.
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