Tortellini and Prosciutto Salad

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

• Ready In: 55 mins
• Serves: 8-10

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

• Dressing

• 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.