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Nutrition Facts
Serving Size 1 (175g) Recipe makes 8 servings The following items or measurements are not included below: 1/4 lb prosciutto 12 green olives 2 tablespoons balsamic vinegar
Calories 397
Calories from Fat 150		(37%)
Amount Per Serving		%DV
	Total Fat 16.7g	25%
	Saturated Fat 4.8g	24%
	Monounsaturated Fat 9.1g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 19mg		6%
Sodium 227mg		9%
Potassium 337mg		9%
Total Carbohydrate 48.3g		16%
	Dietary Fiber 3.2g	12%
	Sugars 2.5g
Protein 14.0g		27%
detailed view... how is this calculated?

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Italian Pasta Salad

Recipe #242812 | 37 min | 25 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Boomette
Jul 27, 2007

From Ricardo

SERVES 8 -10 (change servings and units)

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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Featured Reviews for This Recipe

From: Maito

On Mar 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 Crispy Crumbled Prosciutto for this recipe. Served about 4-5 (as the sole entree).

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From: puppitypup

On Jan 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.

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From: Annacia

On Sep 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!

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From: Anme

On Aug 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.

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