Ingredients
- 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.
Preparation
Step 1
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
Jennifer Martinkus, Cooking Light, JULY 2006