Summer Pasta Salad with Burrata and Sun-Dried Tomatoes

Roast the Cherry Tomatoes 
2 Preheat your oven to 400°F (200°C)
3 Place cherry tomatoes on a baking sheet and toss with olive oil, garlic, chili flakes, salt, and pepper
4 Roast for 20–25 minutes, until the tomatoes are blistered and caramelized
5 Let cool
Crisp the Prosciutto
7 On a parchment-lined baking sheet, lay out the prosciutto slices.
8 Bake at 400°F for 10–12 minutes or until crisp.
9 Let cool, then break into small pieces.
Cook the Pasta
11 Boil pasta in salted water according to package directions until al dente.
12 Drain and let cool.
13 Toss with a little olive oil if needed to prevent sticking.
Make the Vinaigrette
15 In a small bowl or jar, whisk together the sun-dried tomato oil, olive oil, Dijon mustard, olive brine, honey, Italian seasoning, salt, and pepper until well combined.
Assemble the Salad
17 In a large bowl, combine cooked pasta, chopped sun-dried tomatoes, arugula, chopped artichokes, olives, and roasted cherry tomatoes.
18 Pour about ¾ of the vinaigrette over the pasta salad and toss to coat.
19 Add more if desired.
20 Tear burrata over the top and finish with crispy prosciutto.
Garnish
22 Finish with balsamic glaze, torn fresh basil, a few cracks of black pepper, a drizzle of olive oil and chili flakes.
23 Enjoy!