Italian Pasta Salad

• 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

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.

green onions, garlic, olive oil, tomatoes, shell pasta, yellow bell pepper, tomatoes, bocconcini, black olives, green olives, balsamic vinegar, fresh basil, fresh oregano, salt

Taken from www.food.com/recipe/italian-pasta-salad-242812 (may not work)