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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 10 |
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From Ricardo 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.
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