Total Time
Prep 45 mins
Cook 10 mins

Have the prosciutto sliced thicker than the usual paper-thin slices so you can dice it.

Ingredients Nutrition


  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.
Most Helpful

I liked the combination of sun dried tomatoes and prosciutto with the tortellini. I wasn't initally as fond of the dressing which, for my taste, was a bit harsh. I added sugar and mayo to temper it a bit. I'm also not overly fond of rosemary so mixed that with oregano for the dressing. I also think the salad tastes better after refrigeration for a few hours (and changed my rating to reflect that). Thanks for sharing the recipe.

iris5555 July 15, 2006