Rotini, Summer Squash, and Prosciutto Salad with Rosemary Dressing Recipe

Delicious summer salad. Using white balsamic vinegar maintains the salad dressing's pure golden color.


  • 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


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.