Tortellini And Prosciutto Salad

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

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Steps

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Cook the tortellini by following the package directions for al dente.

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Drain , rinse , and drain again.

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Transfer to a bowl and toss with reserved 1 tablespoon tomato oil.

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Set aside.

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To make the dressing: whisk the vinegar , mustard , garlic , pepper flakes , rosemary , and salt / pepper to taste in a small bowl.

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Whisk in the olive oil gradually until an emulsion forms.

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Place the tortellini in a large serving bowl.

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Add in the prosciutto , onion , sun-dried tomatoes , and parsley.

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Toss gently.

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Pour the dressing over the salad.

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Toss gently to mix.

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Serve immediately or cover and refrigerate for up to 8 hours.

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Ingredients

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spinach tortellini, cheese tortellini, sun-dried tomato packed in oil, prosciutto, red onion, fresh flat-leaf parsley, red wine vinegar, dijon mustard, garlic cloves, red pepper flakes, fresh rosemary, salt, fresh ground black pepper, extra virgin olive oil