3 green onions, finely chopped

3 cloves garlic, finely chopped

1/3 cup (75 ml) olive oil

8 sundried tomatoes packed in oil, drained and chopped

1/4 lb (115 g) prosciutto (2 thick slices), diced

1 lb (450 g) farfalle or other short pasta

1 yellow bell pepper, seeded and diced

20 cherry tomatoes, halved

7 oz (200 g) bocconcini, drained and cut into pieces

12 pitted black olives, halved

12 pitted green olives, halved

2 tbsp (30 ml) balsamic vinegar

1/4 cup (10 g) fresh basil, chopped

1 tbsp fresh oregano, chopped

In a skillet over medium heat, sauté the onions and garlic in 2 tbsp (30 ml) of the oil for 5 minutes. Add the sundried tomatoes and prosciutto. Cook for 3 minutes. Set aside.

In a pot, cook the pasta in salted boiling water until al dente. Rinse under cold water and drain well.

In a bowl, combine the cooled pasta, onion mixture, peppers, tomatoes, cheese, olives, remaining oil, vinegar and herbs. Season with salt and pepper. Serve warm or cold.

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