Gorgonzola and Prosciutto Tortellini Salad
Description
Prosciutto, Gorgonzola, bell peppers, and tortellini are tossed with an herby vinaigrette for this picnic- and potluck-ready, Italian-inspired pasta salad.
Ingredients
•
2 ounces prosciutto
•
1 pound frozen tortellini
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1/2 cup extra-virgin olive oil
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1/4 cup white wine vinegar
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2 large cloves garlic, minced
•
1 1/2 teaspoons dried basil
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1 teaspoon dried oregano
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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1/2 cup finely crumbled Gorgonzola cheese
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1/4 cup minced green bell pepper
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1/4 cup minced red bell pepper
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1/4 cup minced red onion
Directions
1
Slice prosciutto into strips that are 1 inch long and 1/4 inch wide.
2
Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and cool under cold running water to stop the cooking process.
3
Mix oil, vinegar, garlic, basil, oregano, salt, and pepper together in a jar. Put the lid on the jar and shake into an emulsion.
4
Place tortellini, prosciutto, Gorgonzola cheese, bell peppers, and onion in a large bowl. Pour the vinaigrette over the top and toss lightly with 2 large spoons. Enjoy immediately or allow the flavors to meld for 3 to 4 hours in the refrigerator.