Rotini Salad with Kalamata Olive Dressing

The recipe easily doubles to feed a crowd.

Yield: 7 servings (serving size: about 1 cup)

Ingredients

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

Preparation

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; place in a large bowl.

Cook pasta according to package directions, omitting salt and fat. Add haricots verts to pasta during last 3 minutes of cooking time. Drain. Add pasta mixture, tomatoes, and next 4 ingredients (through prosciutto) to peppers; toss well.

Heat a small saucepan over medium-low heat. Coat pan with cooking spray. Add garlic and shallot to pan. Cook 15 minutes or until soft, stirring occasionally. Place the garlic mixture, vinegar, and remaining ingredients in a blender; process until smooth. Pour dressing over pasta mixture; toss well.

Nutritional Information

Calories:

147 (18% from fat)

Fat:

3g (sat 1.3g,mono 1.1g,poly 0.3g)

Protein:

6.6g

Carbohydrate:

23.9g

Fiber:

2.2g

Cholesterol:

8mg

Iron:

1.3mg

Sodium:

205mg

Calcium:

59mg