This pasta salad is great year round, and works especially well as picnic fare.
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| Prosciutto & Olive Salad | |
| Serves 6 1 pound radiatore pasta 1 1/2 cup green pitted olives in oil (Dante) 1 1/2 cup black pitted olives in oil (Saracena) 1 cup finely julienned Prosciutto di Parma 1/2 cup basil chiffonade Dressing 2 tablespoons minced garlic 1 cup extra virgin olive oil 1/3 cup balsamic vinegar 1/2 cup reconstituted sun-dried tomatoes Italian parsley, chopped |
This pasta salad is great year round, and works especially well as picnic fare. Boil the pasta for about 10 minutes or until al dente. Mix other ingredients in separate bowl with dressing. Pour pasta immediately over ingredients and dressing. Mix well. Salt and pepper to taste. Chill at least 4 hours. To refresh, mix with olive oil. Garnish with chopped Italian parsley. |
| Posted by Pat on December 13, 2006 6:58 PM | |
© DeLaurenti
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