Zesty Pasta Salad Recipe
Ingredients
| Rotini pasta | 8 Ounce | |
| 1 9-oz. pkg. frozen Italian green beans | ||
| Provolone cheese | 1 Cup (16 tbs), cubed | |
| Cherry tomatoes | 1 Cup (16 tbs), halved | |
| Prosciutto | 1/4 Cup (16 tbs), diced | |
| Balsamic vinegar | 1/4 Cup (16 tbs) | |
| Olive oil | 3 Tablespoon | |
| 2 tsp. Dijon-style mustard | ||
| Garlic | 2 Clove (5gm), minced | |
| Dried oregano | 1 Teaspoon, crushed | |
| Red pepper | 1/2 Teaspoon, crushed | |
| Ground black pepper | 1/8 Teaspoon | |
| Leaf lettuce | ||
Directions
1. In a large pot cook pasta in boiling water for 5 minutes. Add green beans; return to boiling. Cook for 8 to 10 minutes more or till pasta is tender; drain. Rinse with cold water; drain again. In a large mixing bowl combine pasta-bean mixture, cheese, tomatoes, and prosciutto or ham.
2. In a screw-top jar combine vinegar, oil, mustard, garlic, oregano, red pepper, and black pepper. Cover and shake well. Drizzle over pasta mixture; toss.
2. In a screw-top jar combine vinegar, oil, mustard, garlic, oregano, red pepper, and black pepper. Cover and shake well. Drizzle over pasta mixture; toss.
Chef
