Spaghetti Pasta Salad with Roasted Vegetables and Prosciutto

Spaghetti Pasta Salad with Roasted Vegetables and Prosciutto

Spaghetti Pasta Salad with Roasted Vegetables and Prosciutto

45 minutes

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Details
  • Serving Size:   4
  • Dairy-Free:   True
  • Weight Watchers:   13 Points
Cuisine
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 lb whole wheat spaghetti
  • 1 red bell pepper
  • 1 medium zucchini
  • 10 asparagus spears
  • 5 slices prosciutto
  • 1 cup basil leaves
  • 1 lemon
  • ¼ cup red wine vinegar
  • ½ cup olive oil
  • ½ tsp salt
  • 1/2 tsp black pepper
Instructions

Preheat oven to 425 degrees. Dice zucchini into quarters, halve the bell pepper, and cut asparagus spears into thirds.

Drizzle with olive oil. Cook for 20-25 minutes.

Let cool.Meanwhile, bring large pot of salted water to boil.

Add spaghetti and cook based on box directions.

Drain.Dice the roasted bell pepper into small diced pieces.

Cut the prosciutto into small slices.

Add the roasted veggies and prosciutto to the pasta.In a blender or food processor add the basil, juice from 1 lemon, red wine vinegar, olive oil, and salt and pepper.Pulse until smooth for about 30 second.Toss 3/4 the dressing with the salad while the pasta is still warm.

Mix the remaining 1/4 of dressing in with salad when ready to serve.

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