Ingredients for Tortellini And Prosciutto Salad
- Spinach Tortellini
- Cheese Tortellini
- Sun Dried Tomato Packed In Oil
- 4 ounces thick-cut 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
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How to Make Tortellini And Prosciutto Salad
- Cook 1 pound of cheese tortellini according to package directions until al dente. Drain, rinse under cold water, and drain again.
- While the tortellini cooks, prepare the dressing: In a small bowl, whisk together 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 clove minced garlic, 1/4 teaspoon red pepper flakes, 1 tablespoon chopped fresh rosemary, salt, and freshly ground black pepper to taste.
- Gradually whisk in 1/4 cup extra virgin olive oil until a smooth emulsion forms. Set aside.
- Dice 4 ounces of prosciutto into roughly 1/2-inch pieces. (Note: Use thicker-cut prosciutto for best results)
- In a large bowl, combine the cooked tortellini, diced prosciutto, 1/2 cup thinly sliced red onion, 1/4 cup oil-packed sun-dried tomatoes (drained), and 1/4 cup chopped fresh parsley.
- Gently toss to combine.
- Pour the dressing over the salad and gently toss again to coat evenly.
- Serve immediately for optimal freshness, or cover and refrigerate for up to 8 hours to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
2g
Fat
15g
Carbs
5g
