Directions:
- Cook the tortellini by following the package directions for al dente; drain, rinse, and drain again.
- Transfer to a bowl and toss with reserved 1 tablespoon tomato oil; set aside.
- To make the dressing: whisk the vinegar, mustard, garlic, pepper flakes, rosemary, and salt/pepper to taste in a small bowl.
- Whisk in the olive oil gradually until an emulsion forms.
- Place the tortellini in a large serving bowl.
- Add in the prosciutto, onion, sun-dried tomatoes, and parsley; toss gently.
- Pour the dressing over the salad; toss gently to mix.
- Serve immediately or cover and refrigerate for up to 8 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.28 Kcal (663 kJ) | ||
| Calories from fat | 126 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14g | 22% | |
|---|---|---|---|
| Cholesterol | 12.81mg | 4% | |
| Sodium | 356.02mg | 15% | |
| Potassium | 176.23mg | 4% | |
| Total Carbs | 4.1g | 1% | |
| Sugars | 0.29g | 1% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 4.32g | 9% | |
| Vitamin C | 9.1mg | 15% | |
| Iron | 0.4mg | 2% | |
| Calcium | 17.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 326.38 Kcal (1366 kJ) | ||
| Calories from fat | 259.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.87g | 22% | |
|---|---|---|---|
| Cholesterol | 26.42mg | 4% | |
| Sodium | 734.12mg | 15% | |
| Potassium | 363.39mg | 4% | |
| Total Carbs | 8.46g | 1% | |
| Sugars | 0.59g | 1% | |
| Dietary Fiber | 1.37g | 3% | |
| Protein | 8.9g | 9% | |
| Vitamin C | 18.8mg | 15% | |
| Iron | 0.8mg | 2% | |
| Calcium | 36.3mg | 2% | |
* 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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