Salad with pasta, tomatoes and cheese

Ingredients
200 g Riso Scotti Penne Rigate
100 g lean ham, diced
100 g goat cheese, diced
1 red capsicum, sliced
1 yellow capsicum, sliced
20 black olives, without seeds and cut into pieces
2 green onions, cut diagonally into 4 cm long pieces
4 tablespoons of red pesto
2 tablespoons of extra virgin olive oil
1 tablespoon of balsamic vinegar
Salt
Black pepper, freshly ground
Fresh basil, for garnishing

Instructions
Cook the pasta in lots of salted boiling water, for 7 minutes, or according to the instructions on the pack, until they are al dente. Drain them well and put aside. While they are boiling, prepare a dressing, mixing in a bowl the pesto sauce with salt, pepper and balsamic vinegar. Use a pare shaped whisk to engraft the oil step by step, stirring continuously, until you obtain a solid mixture, golden colored.
Cover the bowl and put aside until the pasta are ready, to allow the flavors to infuse.
Transfer the fish in a large bowl. Add the ham, olives, capsicum, green onions and the dressing. Stir well. Garnish with fresh basil and serve.

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