2 cups
cavatappi noodles, cooked according to package directions, chilled
1 container
fresh cocktail size bocconcini, drained and quartered
1 Tbsp dried
oregano
1 Tbsp dried
basil
1 Tbsp olive
oil
1 Tbsp lime
juice
½ tsp salt
½ tsp ground
black pepper
1 cup grape
tomatoes, halved
2 oz.
prosciutto, chiffonade
3 Tbsp.
fresh basil (6 large leaves), chiffonade
4 Tbsp.
chives, finely minced
A few sprigs
of chives, whole
½ - 1 cup Russian
dressing See my recipe on the blog or use prepared dressing
Add olive oil, oregano,
basil, salt, pepper, and lime juice to quartered bocconcini, stir well and set
aside for ½ hour to marinate.
Add
tomatoes, marinated bocconcini, half of the prosciutto, all of the basil and minced chives, toss
to mix well. Place in fridge to chill.
Toss the
cooked and chilled cavatappi with ½ cup dressing. Taste!
Add dressing until you get to the desired intensity.
Top with
chiffonade’s of remaining prosciutto and a few sprigs of chives.
