Rotini, Summer Squash, and Prosciutto Salad with Rosemary Dressing

Rotini, Summer Squash, and Prosciutto Salad with Rosemary Dressing
Photo by www.myrecipes.com

Ingredients

  • ¼ teaspoon freshly ground black pepper
  • 1 ½ cups coarsely chopped yellow squash
  • 2 ounces fresh mozzarella cheese, chopped
  • 3 cups uncooked rotini (corkscrew pasta; about 8 ounces)
  • 2 tablespoons white balsamic vinegar
  • ½ teaspoon finely chopped fresh rosemary
  • 2 ounces fresh mozzarella cheese, chopped
  • + 17 more ingredients
    • ¼ teaspoon salt
    • 3 cups uncooked rotini (corkscrew pasta; about 8 ounces)
    • 1 tablespoon extravirgin olive oil
    • 1 ½ teaspoons Dijon mustard
    • ½ teaspoon finely chopped fresh rosemary
    • ¼ teaspoon salt
    • 1 ½ cups coarsely chopped zucchini
    • 1 ½ teaspoons Dijon mustard
    • 4 ounces thinly sliced prosciutto, chopped
    • 1 ½ cups coarsely chopped zucchini
    • ¼ teaspoon freshly ground black pepper
    • 4 ounces thinly sliced prosciutto, chopped
    • 3 tablespoons chopped red onion
    • 3 tablespoons chopped red onion
    • 2 tablespoons white balsamic vinegar
    • 1 ½ cups coarsely chopped yellow squash
    • 1 tablespoon extravirgin olive oil

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 frequen...

View full recipe at My Recipes

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