7 servings (serving size: about 1 cup)

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

How to Make It

Step 1

Preheat broiler.

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews

Glenys's Review

August 06, 2014
The blend of ingredients was very tasty, but I recommend doubling everything if you are going to use a whole box of pasta.

RenoTX's Review

April 16, 2010
Very good recipe. I didn't bother to blend the dressing. I used asparagus instead of haricots verts, and used a whole yellow pepper. I added a can of artichoke hearts. This was a very tasty dish. I thought I would miss olive oil, which is not called for in the dressing. But, with the prosciutto and mozarella, I didn't really miss the extra fat.