Ingredients

  • 20 sun-dried tomatoes in oil, diced
  • 85 grams prosciutto, ribbon cut
  • 225 grams mozzarella cheese balls, preferably small balls, drain
  • 3 tablespoons fresh basil, chiffonade
  • 1 clove garlic
  • 4 tablespoons olive oil, from tomatoes
  • ½ red onion, finely chopped
  • 1 small head radicchio, shredded
  • 225 grams pasta, cook, then cool reserve 1/4 c pasta liquid

Directions

1. Combine all ingredients and add reserved pasta water as needed. Season with salt and pepper. DO NOT ADD Vinegar.
2. Best after 1 day.



MacGourmet downloadPasta Salad. To import, drag image to your MacGourmet recipe box.