Pasta-Cherry Tomato Salad
Ingredients
- 1 (16-oz) pkg gemelli pasta (or other short pasta)
- ⅓ cup refrigerated lemon vinaigrette
- ⅓ cup creamy Genovese pesto
- 1 (4-oz) pkg sliced prosciutto
- 2 zucchini, halved lengthwise
- 3 ears corn, shucked and cleaned
- 2 Tbsp olive oil
- 1 pint multicolor cherry tomatoes, halved
- 2 cups arugula
- 1 cup shredded Parmesan cheese
Instructions
- Cook pasta according to package directions; drain and transfer to a large bowl. Add vinaigrette and pesto; toss.
- Place prosciutto on a paper towel-lined microwavable plate. Cover with a layer of paper towels. Microwave in 1-minute intervals until prosciutto is crisp; cool and break into large pieces.
- Preheat grill or grill pan to medium-high heat. Brush cut sides of zucchini and corn on the cob with oil. Season lightly with salt and pepper. Grill vegetables, covered, 5 to 6 minutes per side or until browned and tender.
- Cut zucchini into 1-inch pieces and cut kernels from cobs. Add to pasta mixture along with tomatoes, arugula, Parmesan, and crispy prosciutto; toss and season with salt and pepper to taste.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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