Italian Pasta Salad

From Ricardo

• Ready In: 37 mins
• Serves: 8-10

Ingredients

• 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
• 1⁄4 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
• 1⁄4 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.