Snappy Pasta Salad

4 oz (1-2/3 cups) radiatore pasta, cooked, drained

1-1/2 cups sugar snap peas, blanched

2/3 cups cubed low moisture part-skim mozzarella cheese

1/3 cup diced red pepper

2 oz prosciutto, cut into julienne strips

1/4 cup olive oil

1/4 cup red wine vinegar

2 tbs minced onion

1/2 tsp crushed dried rosemary

1/8 tsp salt

Dash pepper

Stir together pasta, snap peas, cheese, red pepper and prosciutto; set aside.

Blend together remaining ingredients. Pour over pasta mixture; tossing lightly to coat.

Cover; chill in refrigerator several hours or overnight, tossing occasionally.

Makes 4 to 6 servings.

Variation:
Substitute broccoli flowerets for sugar snap beans.

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Salads

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Cajun Country -- New Iberia, Louisiana