Prep 45 mins
Cook 10 mins
Have the prosciutto sliced thicker than the usual paper-thin slices so you can dice it.
- 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)
- fresh ground black pepper
- 1⁄2 cup extra virgin olive oil
- 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.
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.