Makes 4 servings

This dish, bursting with flavor, is great served warm, or allow it to chill to do duty later the same day as a do-ahead salad. Rather than sprinkling Parmesan on the chilled salad, I like to stir in about 4 ounces of fresh mozzarella cut into ½-inch cubes.

For the salad

8 ounces (2 ½ cups) rotini pasta
1 tablespoon olive oil
1 yellow summer squash, cut into 2-inch matchstick strips
1 small zucchini, cut into 2-inch matchstick strips
½ cup finely chopped red onion

For the vinaigrette

¼ cup oil-packed julienned sun-dried tomatoes, drained
¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2 teaspoons finely chopped fresh rosemary or ½ teaspoon dried rosemary, crushed
Salt and pepper to taste

To complete the recipe

4 ounces thinly sliced prosciutto (see Tip)
Pinch of red pepper flakes, or to taste, optional
Freshly grated Parmesan cheese for garnish

Cook the rotini according to package instructions.

Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the squash, zucchini, and onion. Cook, stirring occasionally, for 3 minutes or until crisp-tender.

Meanwhile, whisk together the vinaigrette ingredients in a small bowl. Use kitchen shears to cut the prosciutto into ½-inch pieces.

When the rotini is done, drain well, and return to the pasta pan. Add the squash mixture, vinaigrette, and prosciutto. Stir gently to combine. Season with red pepper flakes (if using) and pepper.

Garnish the servings with Parmesan cheese.