Italian Pasta Salad - cooking recipe

Ingredients

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

Preparation

In a frying pan, at medium heat, cook green onions and garlic in half the oil for about 5 minutes.
Add dry tomatoes and prosciutto. Cook about 3 minutes.
In a casserole, cook the pasta in salty boiling water until they're al dente. Wash under cold water and drain well.
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.