Spaghetti Pasta Salad with Roasted Vegetables and Prosciutto

Name: Spaghetti Pasta Salad with Roasted Vegetables and Prosciutto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 1 lb Whole Wheat Spaghetti (1 lb whole wheat spaghetti); 1 piece Red Bell Pepper (1 red bell pepper); 1 piece Courgette (1 medium zucchini); 10 pieces Asparagus (10 asparagus spears); 5 slices Prosciutto (5 slices prosciutto); 1 cup Basil (1 cup basil leaves); 1 piece Lemon (1 lemon); ¼ cup Red Wine Vinegar (¼ cup red wine vinegar); ½ cup Olive Oil (½ cup olive oil); ½ tsp Table Salt (½ tsp salt); ½ tsp Black Pepper (1/2 tsp black pepper)

50 minItalian

Servings4

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Dairy Free

Steps

1Preheat oven to 425 degrees. Dice zucchini into quarters, halve the bell pepper, and cut asparagus spears into thirds.
2Drizzle with olive oil. Cook for 20-25 minutes.
3Let cool.Meanwhile, bring large pot of salted water to boil.
4Add spaghetti and cook based on box directions.
5Drain.Dice the roasted bell pepper into small diced pieces.
6Cut the prosciutto into small slices.
7Add 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.
8Mix the remaining 1/4 of dressing in with salad when ready to serve.