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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