A vibrant and flavorful pasta salad perfect for any occasion.
Heat half of the olive oil in a frying pan over medium heat.
Using medium heat prevents the oil from burning and keeps its flavor intact.
Add the green onions and garlic to the pan and sauté until fragrant, about 5 minutes.
Stir occasionally to ensure even cooking and prevent sticking.
Stir in the sun-dried tomatoes and prosciutto, cooking for an additional 3 minutes.
The prosciutto will crisp up slightly, adding a nice texture.
Cook the pasta in a large pot of salted boiling water until al dente. Drain and rinse under cold water.
Rinsing the pasta with cold water stops the cooking process and prevents sticking.
Combine the cooked pasta, sautéed mixture, bell pepper, cherry tomatoes, bocconcini, olives, remaining olive oil, vinegar, and herbs in a large mixing bowl.
Toss gently to avoid breaking the pasta or bocconcini.
Season with salt and pepper to taste. Serve immediately or chill before serving.
Chilling the salad enhances the flavors as they meld together.
Continue in our app for the best experience
