Directions:
- In a hot non-stick skillet over medium/high heat saute the chopped prosciutto until in gets browned and crispy. (use a spray or two of cooking spray if it starts to stick at all).
- Set pan aside to cool while you make the dressing.
- Whisk together the pesto, Greek yogurt, white vinegar, dill, garlic powder, and salt and pepper (to taste).
- Add the crispy bits of prosciutto, the cooked and cooled tortellini, mozzarella, green onions, cucumber, sundried tomatoes, and pimento, and mix well to coat.
- Don't worry if the dressing is a little thin right now, after chilling it with thicken slightly and cling to the salad better.
- Add any more salt and pepper to the finished salad now to taste, if you like.
- Cover and chill in the fridge for at least an hour.
- Before serving stir the salad to redistribute the dressing, and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 446.89 Kcal (1871 kJ) | ||
| Calories from fat | 177.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.67g | 30% | |
|---|---|---|---|
| Cholesterol | 51.62mg | 17% | |
| Sodium | 1169.23mg | 49% | |
| Potassium | 337.05mg | 7% | |
| Total Carbs | 37.8g | 13% | |
| Sugars | 3.45g | 14% | |
| Dietary Fiber | 2.73g | 11% | |
| Protein | 28.83g | 58% | |
| Vitamin C | 6.8mg | 11% | |
| Iron | 1.8mg | 10% | |
| Calcium | 444.7mg | 44% | |
| Amount Per 100 g | |||
| Calories | 236.04 Kcal (988 kJ) | ||
| Calories from fat | 93.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.39g | 30% | |
|---|---|---|---|
| Cholesterol | 27.27mg | 17% | |
| Sodium | 617.58mg | 49% | |
| Potassium | 178.03mg | 7% | |
| Total Carbs | 19.97g | 13% | |
| Sugars | 1.82g | 14% | |
| Dietary Fiber | 1.44g | 11% | |
| Protein | 15.23g | 58% | |
| Vitamin C | 3.6mg | 11% | |
| Iron | 1mg | 10% | |
| Calcium | 234.9mg | 44% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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