Mediterranean Pasta Salad |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 3 |
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This satisfying pasta salad features three-cheese tortellini, which comes in a variety of flavors. Try either the chicken or mushroom version for a different variation. Freeze leftover tortellini in a zip-top plastic bag to use later in a soup or side dish. Ingredients:
1/2 (9-ounce) package refrigerated rainbow three-cheese tortellini |
1 quart water |
1/4 pound asparagus spears, trimmed |
1/3 cup bottled roasted red bell peppers, cut into 1-inch pieces |
1 ounce monterey jack cheese with jalapeño peppers, cut into 1/4-inch cubes (about 1/4 cup) |
6 drained canned quartered artichoke hearts |
8 grape tomatoes |
8 pitted kalamata olives |
2 thin slices prosciutto, cut crosswise into strips (about 1 ounce) |
1 tablespoon chopped fresh basil |
3 tablespoons light balsamic vinaigrette |
Directions:
1. Cook pasta in 1 quart boiling water 6 minutes, omitting salt and fat. Add asparagus to boiling water, and cook 1 minute. Drain in a colander, and rinse with cold water until cooled. Drain.
2. While pasta and asparagus cook, combine roasted bell peppers and next 7 ingredients in a large bowl. Add tortellini and asparagus; toss gently.
3. Choice ingredient
4. Prosciutto (pro-SHOO-toh), also known as Parma ham, is a salt-cured ham that is typically sliced thin and often eaten raw or lightly cooked, making it perfect to use in quick-cooking recipes. A little prosciutto offers a powerful punch of flavor in this dish, so you'll only need to use a small amount.
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