Rotini, Summer Squash, and Prosciutto Salad with Rosemary Dressing

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1.5 teaspoons dijon mustard 
• 1 tablespoon olive oil extravirgin
• 2 ounces mozzarella cheese fresh chopped
• 0.5 teaspoon rosemary fresh finely chopped
• 4 ounces pancetta thinly sliced chopped
• 3 tablespoons onion red chopped
• 3 cups rotini uncooked (corkscrew pasta; 8 ounces)
• 0.3 teaspoon salt 
• 2 tablespoons balsamic vinegar white
• 1.5 cups baby squash yellow coarsely chopped
• 1.5 cups zucchini coarsely chopped

Equipment

• bowl
• frying pan
• whisk

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Add squash and zucchini during the last minute of cooking.
3. Drain pasta mixture; rinse under cold water.
4. Heat a large nonstick skillet over medium-high heat until hot.
5. Add prosciutto; cook 5 minutes or until crisp, stirring frequently.
6. Combine the pasta mixture, prosciutto, onion, and cheese in a large bowl; sprinkle with salt and pepper.
7. Combine white balsamic vinegar, olive oil, Dijon mustard, and rosemary in a small bowl, stirring with a whisk.
8. Add vinegar mixture to pasta mixture, tossing gently to coat.