Italian-style Pasta Salad | RICARDO

Ingredients

• 3 green onions, finely chopped
• 3 cloves garlic, finely chopped
• 1/3 cup (75 ml) olive oil
• 8 sundried tomatoes packed in oil, drained and chopped
• 1/4 lb (115 g) prosciutto (2 thick slices), diced
• 1 lb (450 g) farfalle or other short pasta
• 1 yellow bell pepper, seeded and diced
• 20 cherry tomatoes, halved
• 7 oz (200 g) bocconcini, drained and cut into pieces
• 12 pitted black olives, halved
• 12 pitted green olives, halved
• 2 tbsp (30 ml) balsamic vinegar
• 1/4 cup (10 g) fresh basil, chopped
• 1 tbsp fresh oregano, chopped