Tortellini and Prosciutto Salad |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Have the prosciutto sliced thicker than the usual paper-thin slices so you can dice it. Ingredients:
1 (9 ounce) package spinach tortellini |
1 (9 ounce) package cheese tortellini |
1/2 cup sun-dried tomato packed in oil, drained and sliced (reserve 1 t. oil) |
4 ounces prosciutto, cut into 1/4-inch dice |
1/3 cup chopped red onion |
1/3 cup minced fresh flat-leaf parsley |
3 tablespoons red wine vinegar |
1 tablespoon dijon mustard |
2 garlic cloves, minced |
1/2 teaspoon red pepper flakes |
1 tablespoon chopped fresh rosemary (or 1 t. dried rosemary) |
salt |
fresh ground black pepper |
1/2 cup extra virgin olive oil |
Directions:
1. Cook the tortellini by following the package directions for al dente; drain, rinse, and drain again.
2. Transfer to a bowl and toss with reserved 1 tablespoon tomato oil; set aside.
3. To make the dressing: whisk the vinegar, mustard, garlic, pepper flakes, rosemary, and salt/pepper to taste in a small bowl.
4. Whisk in the olive oil gradually until an emulsion forms.
5. Place the tortellini in a large serving bowl.
6. Add in the prosciutto, onion, sun-dried tomatoes, and parsley; toss gently.
7. Pour the dressing over the salad; toss gently to mix.
8. Serve immediately or cover and refrigerate for up to 8 hours.
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