Tortellini And Prosciutto Salad

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 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)
• salt
• fresh ground black pepper
• 1/2 cup extra virgin olive oil

Recipe

• 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.