Rotini Salad with Kalamata Olive Dressing

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1.5 cups cherry tomatoes quartered
• 1 teaspoon dijon mustard 
• 0.5 cup basil fresh sliced
• 3  garlic cloves peeled sliced
• 0.3 pound haricots verts trimmed cut into 1-inch pieces
• 4  kalamata olives pitted sliced
• 0.3 teaspoon kosher salt 
• 1.5 ounces mozzarella cheese fresh diced
• 1 ounce pancetta chopped
• 1  bell pepper red
• 6 ounces rotini uncooked (corkscrew pasta)
• 1 large shallots peeled cut into 1/2-inch pieces
• 1 tablespoon water 
• 2.5 tablespoons balsamic vinegar white
• 0.5  bell pepper yellow

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• blender
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Cut red bell pepper in half lengthwise; discard seeds and membranes.
3. Place red and yellow pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
4. Place in a zip-top plastic bag; seal.
5. Let stand 10 minutes. Peel and dice; place in a large bowl.
6. Cook pasta according to package directions, omitting salt and fat.
7. Add haricots verts to pasta during last 3 minutes of cooking time.
8. Drain.
9. Add pasta mixture, tomatoes, and next 4 ingredients (through prosciutto) to peppers; toss well.
10. Heat a small saucepan over medium-low heat. Coat pan with cooking spray.
11. Add garlic and shallot to pan. Cook 15 minutes or until soft, stirring occasionally.
12. Place the garlic mixture, vinegar, and remaining ingredients in a blender; process until smooth.
13. Pour dressing over pasta mixture; toss well.