Shelly's Recipe

WARM PASTA SALAD

Category: Pasta Salads

1 lb rigatoni
1/3 cup olive oil
1 clove garlic, crushed
1 tbsp balsamic vinegar
1 can artichoke hearts, drained and quartered
8 thin slices prosciutto, chopped
1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
1/4 cup fresh basil leaves, shredded
1/4 cup pine nuts, lightly toasted
1/4 cup small black Italian olives

Add the rigatoni to large pan of rapidly boiling water and cook till dente. Whisk the oil, garlic and balsamic vinegar together in a small bowl till well combined and set aside.

Drain the pasta thoroughly and transfer to a large bowl. Add oil mixture and toss through while the pasta is still hot. Allow the pasta to cool slightly. Add the artichoke hearts, prosciutto, sun- dried tomato, basil, pine nuts and olives. Toss together until well combined, season with salt and freshly ground black pepper and serve. Serves 4-6