Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Total time: 45 minutes. Using white balsamic vinegar maintains the salad dressing's pure golden color.

Barbara Lauterbach
Recipe by Cooking Light June 2005


Recipe Summary test

4 servings (serving size: 2 1/4 cups salad)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

359 calories; calories from fat 28%; fat 11.1g; saturated fat 4g; mono fat 2.8g; poly fat 0.4g; protein 18.7g; carbohydrates 46.3g; fiber 2.4g; cholesterol 36mg; iron 2.5mg; sodium 771mg; calcium 103mg.