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Ingredients

• 1/2 pound(s) farfalle pasta
• 8  sun-dried tomato halves (not marinated), cut into strips
• 0.33 cup(s) Balsamic Vinaigrette
• 1  (8-ounce) fresh mozzarella ball, cut into bite-size cubes
• 1 pint(s) mixed cherry tomatoes, halved (2 cups)
• 1 bulb(s) (small) fresh fennel, cored, thinly sliced
• 2 cup(s) baby arugula
• 1/2 cup(s) small fresh basil leaves
• 1/4 cup(s) snipped fresh chives
• 12  pitted kalamata olives, halved
• 1/4 teaspoon(s) freshly ground black pepper
• 3 ounce(s) sliced prosciutto, cut crosswise into thin strips

Description

Sweet And Tender Sundried Tomatoes, Crisp Veggies, And Salty Proscuitto Compliment Each Other Perfectly In This Classic Recipe For An Antipasto-inspired Pasta Salad.

Womans Day
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