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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Prosciutto and Mozzarella Rotini Salad

Source: dLife

Pasta mixed with mozzarella and prosciutto dressed with a garlic/mustard sauce.

Nutrition Facts

Makes 7 servings
Amount Per Serving

Calories	110.9

Total Carbs	14.4 g

Dietary Fiber	1.7 g

Sugars	3.3 g

Total Fat	2.9 g

Saturated Fat	1.2 g

Unsaturated Fat	0.2 g

Potassium	93.3 mg

Protein	5.8 g

Sodium	237.8 mg

Dietary Exchanges 2.9 Fat, 1.0 Vegetables, 0.5 Meat, 0.5 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat broiler.
Slice bell pepper in half and scoop out seeds and membranes. Lay peppers, flesh side down on a foil-covered baking sheet and smash with the palm of you hand. Broil 15 minutes or until skin is charred. Put peppers in a resealable plastic bag and let rest 10 minutes. Take pepper out of bag and take off skin; chop peppers and reserve.
Cook pasta according to package directions. Mix haricots verts into boiling pasta pot during last 3 minutes of cooking time. Strain. Combine pasta, tomatoes, basil, mozzarella, olive, prosciutto, and peppers in a bowl.
Heat a cooking spray coated pot over medium-low heat. Cook garlic and shallot 15 minutes or until tender, stirring often. Using a food processor or blender, puree garlic mixture, vinegar, water, mustard, salt, and pepper until smooth. Drizzle dressing over pasta mixture and gently toss.