Spaghetti Pasta Salad with Roasted Vegetables and Prosciutto

You can never have too many main course recipes, so give Spaghetti Pasta Salad with Roasted Vegetables and Prosciutto a try. This recipe makes 4 servings with 521 calories, 20g of protein, and 11g of fat each. For $2.31 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. Head to the store and pick up asparagus spears, bell pepper, pepper, and a few other things to make it today. This recipe is liked by 1 foodies and cooks. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 45 minutes. It is bro

Instructions

1. 1

   Preheat oven to 425 degrees. Dice zucchini into quarters, halve the bell pepper, and cut asparagus spears into thirds.

2. 2

   Drizzle with olive oil. Cook for 20-25 minutes.

3. 3

   Let cool.Meanwhile, bring large pot of salted water to boil.

4. 4

   Add spaghetti and cook based on box directions.

5. 5

   Drain.Dice the roasted bell pepper into small diced pieces.

6. 6

   Cut the prosciutto into small slices.

7. 7

   Add 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.

8. 8

   Mix the remaining 1/4 of dressing in with salad when ready to serve.

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