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Ingredients

• 1 red bell pepper
• 1/2 yellow bell pepper
• 6 ounces uncooked rotini (corkscrew pasta)
• 1/4 pound haricots verts, trimmed and cut into 1-inch pieces
• 1 1/2 cups quartered cherry tomatoes
• 1/2 cup sliced fresh basil
• 1 1/2 ounces diced fresh mozzarella
• 4 pitted kalamata olives, sliced
• 1 ounce prosciutto, chopped
• Cooking spray
• 3 garlic cloves, peeled and sliced
• 1 large shallot, peeled and cut into 1/2-inch pieces
• 2 1/2 tablespoons white balsamic vinegar
• 1 tablespoon water
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Description

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