Italian-Style Pasta Salad

If the Italians made cold pasta salads, this would be one of their classics. It really hits the spot when the temperature is over 30 degrees.

Yield:
Serves 6 persons for lunch, with possible leftovers
Category:
Salads and Dressings
Cuisine:
Canadian

INGREDIENTS:

  • 2 green onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 8 sun dried tomatoes packed in oil, drained and chopped
  • 100g prosciutto or ham (2 thick slices), diced
  • 1/2 lb (250g) farfalle or other short pasta
  • 1 yellow, red or orange bell pepper, diced
  • 15 cherry tomatoes, halved
  • 6 oz (180 g) bocconcini, drained, cut into pieces
  • 10 pitted black olives, halved
  • 10 pitted green olives, halved
  • 1/4 cup (60 ml) fresh basil, chopped
  • 1 tablespoon (15 ml) fresh oregano, chopped
  • Salt and pepper
  • For the Dressing
  • 1/3 cup Olive Oil
  • 3 tablespoons lemon juice
  • 2 garlic cloves, finely chopped
  • 1 tsp. dried oregano or Italian Seasoning
  • 1/4 tsp. hot pepper flakes

DIRECTIONS:

  1. In a skillet over medium heat, sauté the onions and garlic in half the oil for about 5 minutes. Add the sundried tomatoes and prosciutto. Cook for about 3 minutes.
  2. Cook the pasta in salted boiling water until al dente. Rinse under cold water and drain well.
  3. In a bowl, combine the cooled pasta, onion mixture, peppers, tomatoes, cheese, olives, and herbs.
  4. To make the dressing, add olive oil, vinegar, garlic, Italian seasoning, and red pepper flakes to a jar and secure with a lid then shake to combine. Season with salt and pepper to taste.
  5. Dress the salad, garnish with fresh basil and serve.

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