Rotini, Summer Squash, and Prosciutto Salad with Rosemary Dressing


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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
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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

    3 cups uncooked rotini (corkscrew pasta; about 8 ounces)
    1 1/2 cups coarsely chopped yellow squash
    1 1/2 cups coarsely chopped zucchini
    4 ounces thinly sliced prosciutto, chopped
    3 tablespoons chopped red onion
    2 ounces fresh mozzarella cheese, chopped
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    2 tablespoons white balsamic vinegar
    1 tablespoon extravirgin olive oil
    1 1/2 teaspoons Dijon mustard
    1/2 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


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