Name: Italian Pasta Salad
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 8-10 serving(s)
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

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Recipe by Boomette

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From Ricardo

Ready In:: 37mins
Serves:
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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

In a frying pan, at medium heat, cook green onions and garlic in half the oil for about 5 minutes.
Add dry tomatoes and prosciutto. Cook about 3 minutes.
In a casserole, cook the pasta in salty boiling water until they're al dente. Wash under cold water and drain well.
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.

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RECIPE MADE WITH LOVE BY

@Boomette

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@Boomette

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"From Ricardo"

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review by Maito

3/5/2009

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).
review by puppitypup

1/6/2009

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.
review by Annacia

9/2/2008

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!
review by anme7039

8/7/2008

I would give this a 4 if you ate it right after you made it, but after the salad mellowed in the fridge for a day the flavor was fantastic. I agree also that it does taste better at room temp. with a bit of the chill taken off.
review by Kittencalrecipezazz

5/26/2008

this is a full flavored delicious salad however I some changes and amount adjustment probably too many to mention, I really think this salad benefits from chilling time however it is also very good at room temperature, this is great using Italian dry salami in place of prosciutto and that is one of the many changes I made, thanks for sharing Booms!