Tortellini and Prosciutto Salad

Submitted by ratherbeswimmin

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

 

• Ready In: 55mins
• Ingredients: 14
• Serves: 8

ingredients

• 255.14 g package spinach tortellini
• 255.14 g package cheese tortellini
• 118.29 ml sun-dried tomato packed in oil, drained and sliced (reserve 1 T. oil)
• 113.39 g prosciutto, cut into 1/4-inch dice
• 78.78 ml chopped red onion
• 78.78 ml minced fresh flat-leaf parsley

• Dressing

• 44.37 ml red wine vinegar
• 14.79 ml Dijon mustard
• 2 garlic cloves, minced
• 2.46 ml red pepper flakes
• 14.79 ml chopped fresh rosemary (or 1 t. dried rosemary)
• salt
• fresh ground black pepper
• 118.29 ml 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.

Reviews

[iris5555]

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.