Italian-style Pasta Salad

Name: Italian-style Pasta Salad
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 10 serving(s)
Ingredients: 3 green onions, finely chopped; 3 cloves garlic, finely chopped; 1/3 cup (75 ml) olive oil; 8 sundried tomatoes packed in oil, drained and chopped; 1/4 lb (115 g) prosciutto (2 thick slices), diced; 1 lb (450 g) farfalle or other short pasta; 1 yellow bell pepper, seeded and diced; 20 cherry tomatoes, halved; 7 oz (200 g) bocconcini, drained and cut into pieces; 12 pitted black olives, halved; 12 pitted green olives, halved; 2 tbsp (30 ml) balsamic vinegar; 1/4 cup (10 g) fresh basil, chopped; 1 tbsp fresh oregano, chopped

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Preparation 25 min
Cooking 12 min
Servings 10

Sans noix
Sans oeufs

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Ingredients

- 3 green onions, finely chopped
- 3 cloves garlic, finely chopped
- 1/3 cup (75 ml) olive oil
- 8 sundried tomatoes packed in oil, drained and chopped
- 1/4 lb (115 g) prosciutto (2 thick slices), diced
- 1 lb (450 g) farfalle or other short pasta
- 1 yellow bell pepper, seeded and diced
- 20 cherry tomatoes, halved
- 7 oz (200 g) bocconcini, drained and cut into pieces
- 12 pitted black olives, halved
- 12 pitted green olives, halved
- 2 tbsp (30 ml) balsamic vinegar
- 1/4 cup (10 g) fresh basil, chopped
- 1 tbsp fresh oregano, chopped

Preparation

- In a skillet over medium heat, sauté the onions and garlic in 2 tbsp (30 ml) of the oil for 5 minutes. Add the sundried tomatoes and prosciutto. Cook for 3 minutes. Set aside.
- In a pot, cook the pasta in salted boiling water until al dente. Rinse under cold water and drain well.
- In a bowl, combine the cooled pasta, onion mixture, peppers, tomatoes, cheese, olives, remaining oil, vinegar and herbs. Season with salt and pepper. Serve warm or cold.

Italian-style Pasta Salad

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Ingredients

Preparation

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