Skip the bottled Italian dressing for your rotini salad and serve a homemade sauce studded with kalamata olives.

Jennifer Martinkus
Recipe by Cooking Light July 2006

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Recipe Summary

Yield:
7 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

147 calories; calories from fat 18%; fat 3g; saturated fat 1.3g; mono fat 1.1g; poly fat 0.3g; protein 6.6g; carbohydrates 23.9g; fiber 2.2g; cholesterol 8mg; iron 1.3mg; sodium 205mg; calcium 59mg.