Zesty Pasta Salad
|Rotini pasta||8 Ounce (3 1/2 Cups)|
|Frozen italian green beans||9 Ounce (1 Package)|
|Diced fontina cheese/Cubed fontina cheese||4 Ounce (Or 1 Cup Cubed)|
|Cherry tomatoes||1 Cup (16 tbs), halved|
|Cubed cooked ham/Diced prosciutto||1 Ounce (Or 1/4 Cup Diced)|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Olive oil||3 Tablespoon|
|Dijon-style mustard||2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Dried oregano||1 Teaspoon, crushed|
|Crushed red pepper||1⁄2 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
|Leaf lettuce||1⁄2 Cup (8 tbs)|
1. In a large pot cook pasta in boiling water for 5 minutes. Add green beans; return to boiling. Cook for 8 to 10 minutes more or till pasta is tender; drain. Rinse with cold water; drain again. In a large mixing bowl combine pasta-bean mixture, cheese, tomatoes, and prosciutto or ham.
2. In a screw-top jar combine vinegar, oil, mustard, garlic, oregano, red pepper, and black pepper. Cover and shake well. Drizzle over pasta mixture; toss.