Nutritional Info
- Amount Per Serving
- Calories: 434.9
- Total Fat: 12.5 g
- Cholesterol: 8.2 mg
- Sodium: 263.5 mg
- Total Carbs: 70.5 g
- Dietary Fiber: 10.7 g
- Protein: 19.2 g
View full nutritional breakdown of Rotini, Summer Squash, and Prosciutto Salad with Rosemary Dressing calories by ingredient
Rotini, Summer Squash, and Prosciutto Salad with Rosemary Dressing
This is a SparkPeople.com Recipe (what's this)
Introduction
Total time: 45 minutes. Using white balsamic vinegar maintains the salad dressing's pure golden color. Total time: 45 minutes. Using white balsamic vinegar maintains the salad dressing's pure golden color.Ingredients
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3 cups uncooked rotini (corkscrew pasta; about 8 ounces)1 1/2 cups coarsely chopped yellow squash1 1/2 cups coarsely chopped zucchini4 ounces thinly sliced prosciutto, chopped3 tablespoons chopped red onion2 ounces fresh mozzarella cheese, chopped1/4 teaspoon salt1/4 teaspoon freshly ground black pepper2 tablespoons white balsamic vinegar1 tablespoon extravirgin olive oil1 1/2 teaspoons Dijon mustard1/2 teaspoon finely chopped fresh rosemary
Directions
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.
Yield: 4 servings (serving size: 2 1/4 cups salad)
Recipe Copyright © Cooking Light Magazine
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.
Yield: 4 servings (serving size: 2 1/4 cups salad)
Recipe Copyright © Cooking Light Magazine
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