Total time: 45 minutes. Using white balsamic vinegar maintains the salad dressing's pure golden color.
Cooking Light JUNE 2005
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.
Go to full version of