Colourful and packed with fresh flavour, this salad is perfect for a picnic or your next family gathering.

Preparation Time:

Cooking Time:

Servings: 9

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Ingredients

  • 8 oz (250 g) fusilli or other short pasta (2-1/2 cups/625 mL)
  • 2 cups (500 mL) each small Ontario Broccoli and Cauliflower Florets
  • 3 Ontario Green Onions, thinly sliced
  • 2 Ontario Field Tomatoes, cut into wedges and halved
  • 1 Ontario Sweet Green or Red Pepper, seeded and chopped
  • 1 cup (250 mL) Ontario Mini or Cocktail Bocconcini Cheese
  • 1/2 cup (125 mL) torn fresh Ontario Basil
  • 1/4 cup (50 mL) chopped fresh Ontario Dill or Parsley
  • Salt and pepper
  • 2 oz (60 g) Ontario Prosciutto, chopped (1/2 cup/125 mL)

Dressing:

  • 1/3 cup (75 mL) extra-virgin olive oil
  • 2-1/2 tbsp (37 mL) red wine vinegar
  • 1 tsp (5 mL) Dijon mustard
  • 2 cloves Ontario Garlic, pressed through garlic press

Instructions

In large pot of boiling salted water, cook pasta according to package directions until tender but firm, adding broccoli and cauliflower to last 2 minutes of cooking time.

Drain and rinse under cold water. Drain again and place in large serving bowl add onions, tomatoes, green pepper, cheese, basil and dill.

Dressing:

Meanwhile, in measuring cup, whisk together, oil, vinegar, mustard and garlic. Pour over salad and toss to coat. Season with salt and pepper to taste; toss again. Cover and refrigerate for at least 1 hour or up to 6 hours. Stir in prosciutto just before serving.

Tip: For a flavour accent, add 1/2 cup (125 mL) pitted black olives.

Nutritional information

When recipe serves 10:

  • Protein: 9.0 grams
  • Fat: 11.0 grams
  • Carbohydrates: 24.0 grams
  • Calories: 229
  • Fibre: 2.0 grams