Spaghetti Pasta Salad with Roasted Vegetables and Prosciutto
There’s just something about spaghetti shaped pasta that makes me happy! Maybe it’s the big slurpy mouthful of noodles you get with each bite? Or it could be the way you can twirl them with your fork. Whatever the reason is, it’s definitely a favorite pasta shape of mine. And I’m going to share with you a great recipe to use them in today.
Today’s pasta salad is filled to the brim with summertime vegetables and salty prosciutto. It’s then topped off and tossed with a tangy basil vinaigrette.
If you don’t want to turn on your stove, you can cook those veggies up on the grill. The best part about that is the extra layer of flavoring. Unfortunately, as many of you know from my posts, I don’t have that option. (Having no grill’s allowed in my living complex is a serious downer). So I crank up my air conditioning and turn on the stove most nights.
Whether they are grilled or roasted, summer vegetables steal my the show in this salad. When cooking the vegetables featured in this recipe, I love the way summer squash becomes tender, bell peppers become sweet, and asparagus gets a sharp flavor and slight crispness. Also, because the basil is overflowing at the farmers markets (and on my counter top) it made it the obvious, convenient and delicious choice for a dressing base. It adds an herbaceous relish to the dish.
Now that the dish is fresh in your mind, here’s some ideas on how to incorporate it into your weekly menus:
Eat it as a light, cool dinner on a warm summer night
Pair it next to burgers and dogs at your BBQ
Make it for work lunches to eat all week long