Total Time
37mins
Prep 25 mins
Cook 12 mins

A great pasta salad Full of flavor. Great for picnics. Make a double batch to have for the whole weekend. Note: You might want to make a little extra vinaigrette. Not all pasta will soak up the Vinaigrette the same.

Ingredients Nutrition

Directions

  1. 1. Bring a large pot of salted water to a full boil. Add pasta and cook until al dente; drain, rinse immediately with cold water to cool. Drain again and set aside.
  2. 2. Vinaigrette: Whisk vinegar, mustard, 1 teaspoon salt, and fresh ground pepper in a small bowl. Whisk in enough oil to make a smooth vinaigrette.
  3. 3. Combine sun-dried tomatoes, basil, red onion, pepperoncini, olives, roasted peppers, artichokes, prosciutto, and Italian Seasoning in a large bowl. Mix in pasta.
  4. 4. Add vinaigrette to mixture and both cheeses; toss well. Add additional salt and pepper according to your taste.
  5. 5. Chill. The longer the better.
  6. Note: If making a day ahead of time, I make a little extra Vinaigrette to add if necessary. Pasta usually soaks up the dressing.
  7. Enjoy!
Most Helpful

4 5

This was a fantastic salad! Don't think it needs the prosciutto, too chewy. Might try cooking it first next time.