Total Time
Prep 25 mins
Cook 12 mins

From Ricardo

Ingredients Nutrition


  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.
Most Helpful

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 Crispy Crumbled Prosciutto for this recipe. Served about 4-5 (as the sole entree).

Maito March 05, 2009

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.

puppitypup January 06, 2009

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!

Annacia September 02, 2008