Rotini, Summer Squash, and Prosciutto Salad with Rosemary Dressing

Picnics, cookouts, BBQs… the parties of summer. And what to bring? You don’t want to intrude by bringing a main dish, but you want to bring a substantial (and at least somewhat healthy) side dish. One that travels well, can be eaten cold or at room temperature, and one that pleases almost anyone. This recipe does JUST that – I’ve been making this recipe for years, and toting it along to outdoor concerts, cookouts, etc.

So, this 4th of July, we were invited to a neighbor’s cookout, and I knew this would be just the thing… The result? EVERYONE *loved* this pasta salad – I made a double batch and came home with only a little bit at the bottom of the container! Success!!

Rotini, Summer Squash, and Prosciutto Salad with Rosemary Dressing

Here’s what we did:

Rotini, Summer Squash, and Prosciutto Salad with Rosemary Dressing
Adapted from Cooking Light, June 2005
Serves 4

3 cups uncooked whole wheat rotini, about 8 ounces (I used whole wheat gemelli)
1 1/2 cups coarsely chopped yellow squash
1 1/2 cups coarsely chopped zucchini
2 ounces thinly sliced prosciutto, chopped
3 tablespoons finely 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 extra virgin olive oil
1 1/2 teaspoons Dijon mustard
1/2 teaspoon finely chopped fresh rosemary

1. Cook pasta according to package directions. Add squash and zucchini during the last two minutes of cooking. Drain pasta mixture, and combine with onion in a large bowl.

2. Meanwhile, Heat a large nonstick skillet over medium-high heat until hot. Add prosciutto; cook 5 minutes or until crisp, stirring frequently.
Rotini, Summer squash, and proscuitto salad - cooking proscuitto

3. 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. Once cool, add crispy prosciutto and cubed mozzarella, toss to combine.

**Note** This salad travels well and can be eaten cold or room temperature. It is a great side to grilled chicken or steak.

**Another note** This can be made vegetarian by omitting the proscuitto – but you may need to add a little extra salt to compensate for the lack of proscuitto.

Nutritional info:
Calories: 362.0
Total Fat: 10.5 g
Cholesterol: 21.8 mg
Sodium: 676.3 mg
Total Carbs: 54.0 g
Dietary Fiber: 7.9 g
Protein: 14.4 g


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