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.

How to Make It

Step 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.

Step 2

Heat a large nonstick skillet over medium-high heat until hot. Add prosciutto; cook 5 minutes or until crisp, stirring frequently.

Step 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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Ratings & Reviews

lhansen's Review

lhansen
July 20, 2011
Delicious! I did not have white balsamic so I used half white wine vinegar and half balsamic and the flavor is amazing. Anything that gets my children to eat vegtables is an added bonus.

HoxsieOlsen's Review

mellyboy
August 31, 2010
Great use of zucchini from the garden. I used all zucchini instead of squash and it was still great. I loved it fresh and at lunch the next day. Would even be good if you varied the veggies based on what you had on hand.

BelleBR's Review

HoxsieOlsen
August 02, 2014
N/A

mellyboy's Review

veryslowcook
August 25, 2011
N/A