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

Rotini, Summer Squash, and Prosciutto Salad with Rosemary Dressing recipes
12 Ingredients
  • 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
Nutrition
462
23% daily value
4 servings
                                       
                                           
     

Fat

16% 11

Saturated

19% 4

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

23% 68

Carbs (net)

- 64

Fiber

16% 4

Sugars

- 5

Sugars, added

- 0

Protein

45% 22

Cholesterol

11% 32

Sodium

37% 898

Calcium

13% 132

Magnesium

20% 80

Potassium

19% 660

Iron

11% 2

Zinc

17% 3

Phosphorus

49% 340

Vitamin A

5% 42

Vitamin C

24% 15

Thiamin (B1)

22% 0

Riboflavin (B2)

12% 0

Niacin (B3)

15% 3

Vitamin B6

20% 0

Folate equivalent (total)

10% 38

Folate (food)

- 38

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

0% 0

Vitamin E

4% 1

Vitamin K

6% 5
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