Rotini Salad with Kalamata Olive Dressing

Rotini Salad with Kalamata Olive Dressing
Photo by www.myrecipes.com

Ingredients

  • 1 large shallot, peeled and cut into 1/2-inch pieces
  • ¼ pound haricots verts, trimmed and cut into 1-inch pieces
  • 1 red bell pepper
  • ½ cup sliced fresh basil
  • 6 ounces uncooked rotini (corkscrew pasta)
  • 1 tablespoon water
  • 1 ½ ounces diced fresh mozzarella
  • + 10 more ingredients
    • 1 ounce prosciutto, chopped
    • ½ yellow bell pepper
    • 4 pitted kalamata olives, sliced
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon kosher salt
    • 1 teaspoon Dijon mustard
    • Cooking spray
    • 2 ½ tablespoons white balsamic vinegar
    • 3 garlic cloves, peeled and sliced
    • 1 ½ cups quartered cherry tomatoes

Preheat broiler. 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;...

View full recipe at My Recipes

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