Rotini Salad With Kalamata Olive Dressing Recipe

Name: Rotini Salad With Kalamata Olive Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper; 1/2 yellow bell pepper; 6 ounces uncooked rotini (corkscrew pasta); 1/4 pound haricots verts, trimmed and cut into 1-inch pieces; 1 1/2 cups quartered cherry tomatoes; 1/2 cup sliced fresh basil; 1 1/2 ounces diced fresh mozzarella; 4 pitted kalamata olives, sliced; 1 ounce prosciutto, chopped; Cooking spray; 3 garlic cloves, peeled and sliced; 1 large shallot, peeled and cut into 1/2-inch pieces; 2 1/2 tablespoons white balsamic vinegar; 1 tablespoon water; 1 teaspoon Dijon mustard; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

1 red bell pepper
1/2 yellow bell pepper
6 ounces uncooked rotini (corkscrew pasta)
1/4 pound haricots verts, trimmed and cut into 1-inch pieces
1 1/2 cups quartered cherry tomatoes
1/2 cup sliced fresh basil
1 1/2 ounces diced fresh mozzarella
4 pitted kalamata olives, sliced
1 ounce prosciutto, chopped
Cooking spray
3 garlic cloves, peeled and sliced
1 large shallot, peeled and cut into 1/2-inch pieces
2 1/2 tablespoons white balsamic vinegar
1 tablespoon water
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1
Preheat broiler.
2
Cut red bell pepper in half lengthwise; discard seeds and membranes. Place red and yellow pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and dice; place in a large bowl.
3
Cook pasta according to package directions, omitting salt and fat. Add haricots verts to pasta during last 3 minutes of cooking time. Drain. Add pasta mixture, tomatoes, and next 4 ingredients (through prosciutto) to peppers; toss well.
4
Heat a small saucepan over medium-low heat. Coat pan with cooking spray. Add garlic and shallot to pan. Cook 15 minutes or until soft, stirring occasionally. Place the garlic mixture, vinegar, and remaining ingredients in a blender; process until smooth. Pour dressing over pasta mixture; toss well.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 red bell pepper, 1/2 yellow bell pepper, 6 ounces uncooked rotini (corkscrew pasta), 1/4 pound haricots verts, trimmed and cut into 1-inch pieces, and more.

Yes, Rotini Salad With Kalamata Olive Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Rotini Salad With Kalamata Olive Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions