- 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.