Ingredients
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3 green onions, finely chopped
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3 garlic cloves, finely chopped
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1/3 cup olive oil
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1/4 lb prosciutto, diced (2 thick slices)
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1 lb small shell pasta
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1 yellow bell pepper, diced
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20 cherry tomatoes, cut in half
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7 ounces bocconcini, drained, cut in chunks
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12 black olives, pits removed, cut in half
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12 green olives, pits removed, cut in half
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2 tablespoons balsamic vinegar
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1/4 cup fresh basil, chopped
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1 tablespoon fresh oregano, chopped
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salt and pepper
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8 sun-dried tomatoes packed in oil, drained and chopped
Instructions
- 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.