Spaghetti Pasta Salad with Roasted Vegetables and Prosciutto

Spaghetti Pasta Salad with Roasted Vegetables and Prosciutto

Dairy Free

Basic Information

  • Servings: 4
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 81.92
  • Health score: 47.00
  • Weight Watcher points: 13.00

Summary

You can never have too many main course recipes, so give Spaghetti Pasta Salad with Roasted Vegetables and Prosciutto a try. This recipe makes 4 servings with 521 calories, 20g of protein, and 11g of fat each. For $2.31 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. Head to the store and pick up asparagus spears, bell pepper, pepper, and a few other things to make it today. This recipe is liked by 1 foodies and cooks. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. With a spoonacular score of 79%, this dish is good. Similar recipes are Pasta Salad with Roasted Vegetables, Creamy Avocado Pasta Salad with Roasted Vegetables, and Orzo Pasta Salad with Chicken and Roasted Vegetables.

Ingredients

  • spaghetti
    spaghetti1 lb
  • bell pepper
    bell pepper1
  • zucchini
    zucchini1 medium
  • asparagus spears
    asparagus spears10
  • prosciutto
    prosciutto5 slices
  • basil leaves
    basil leaves1 cup
  • lemon
    lemon1
  • red wine vinegar
    red wine vinegar0.25 cup
  • olive oil
    olive oil0.5 cup
  • salt
    salt0.5 tsp
  • pepper
    pepper0.5 tsp
Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

Add spaghetti and cook based on box directions.

Step 5

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

Step 6

Cut the prosciutto into small slices.

Step 7

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.

Step 8

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

Categories

Dish Types: side dish, lunch, main course, main dish, dinner

Diets: dairy free

Source Information

Source: Foodista

License: CC BY 3.0

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