Makes: 5 servings


8 oz. rotelli or fusilli pasta, uncooked
8 oz. mozzarella cheese, cut into cubes
1 1/2 cups asparagus, blanched and cut in 2-inch pieces
1 cup grape tomatoes
1 cup Kalamata olives
1/2 cup roasted red pepper strips
1/2 cup red onion, thinly sliced
2 oz. Prosciutto, sliced in julienne strips
1/4 cup fresh basil, chopped
1/4 cup fresh oregano, chopped
1 (8 oz.) bottle Italian salad dressing
Cabbage leaves or salad greens


Cook pasta as directed on package; drain. Toss with remaining ingredients. Serve on savoy cabbage leaves or other salad greens.
Primavera Pasta Salad