Italian Pasta Salad

Boomette's Note:

From Ricardo

• Total Time: 37 mins
• Prep Time: 25 mins
• Cook Time: 12 mins

Ingredients:

Servings: 8

• 3 green onions , finely chopped
• 3 garlic cloves , finely chopped
• 1⁄3; cup olive oil
• 8 sun-dried tomatoes packed in oil , drained and chopped
• ¼ lb prosciutto , diced (2 thick slices)
• 1 lb small shell pasta
• 1 yellow bell pepper , diced
• 20 cherry tomatoes , cut in half
• 7 ounces bocconcini , drained, cut in chunks
• 12 black olives , pits removed, cut in half
• 12 green olives , pits removed, cut in half
• 2 tablespoons balsamic vinegar
• ¼ cup fresh basil , chopped
• 1 tablespoon fresh oregano , chopped
• salt and pepper

Directions:

1. In a frying pan, at medium heat, cook green onions and garlic in half the oil for about 5 minutes.
2. Add dry tomatoes and prosciutto. Cook about 3 minutes.
3. In a casserole, cook the pasta in salty boiling water until they're al dente. Wash under cold water and drain well.
4. In a bowl, stir the cold pasta, the onion mixture, the bell pepper, tomatoes, cheese, olives, remaining of oil, vinegar and herbs. Salt and pepper. Serve tempered or cold.

Reviews

[Maito]

This was a great pasta salad, with a very nice flavor combination - all our favorites. I made this lighter by omitting the cheese and using less oil and prosciutto. I also used Recipe #239502 for this recipe. Served about 4-5 (as the sole entree).

[puppitypup]

LOVED IT! Boomette, you've got a winner here. The combination of flavors is right on. The only change I made was to double the cheese and omit the yellow pepper which picky hubby won't eat. I made the salad up early in the morning knowing that I would be home late tonight. It was so good that I had a serving for breakfast :lol: I preferred it at room temperature, is that what tempered means? Edited to say that OF THE 350 RECIPES I REVIEWED IN 2008, THIS HAS GONE INTO MY TOP 20 FAVORITES COOKBOOK.

[Annacia]

This is so good. I made this today mainly because of the short time it takes to make. I have been on the run all day with brief stops at home so I made this at about noon and had it for dinner. I had to male a couple of small changes like using regular mozzarella, a chopped regular tomato and freeze dried basil and oregano(in lesser amounts than ask for). It was very much enjoyed as supper's main dish. It's very full flavored and completely yummy!