18 oz tortellini (half cheese and half spinach)
1/2 c oil-packed sun-dried tomatoes, drained and 1 T oil reserved
4 oz prosciutto, diced
1/3 c chopped red onion
1/3 c minced flat leaf parsley
3 T red wine vinegar
1 T Dijon mustard
1 large garlic clove
1/2 t red pepper flakes (more if you like it spicy)
1 t dried rosemary
Salt and pepper
1/2 c olive oil
Cook the tortellini according to manufacturer's instructions. Drain and toss in reserved sun-dried tomato oil in a large serving bowl and set aside.
In a small bowl, whisk together the red wine vinegar, mustard, garlic, red pepper, rosemary and salt and pepper to taste. Whisk in the olive oil till an emulsion forms.
Add the prosciutto, onion, parsley and sun-dried tomatoes to the cooked tortellini and stir. Pour the dressing over the mixture and toss thoroughly. Serve or refrigerate up to 8 hours.
Time: 30 minutes Serves: 6-8
I make this salad in the summer. It is quick, easy and doesn't heat up the kitchen. It is also a sturdy salad for picnics. Lined chinese take out boxes are perfect for individual servings. If you can't find spinach tortellini, use all cheese. Costco sells a triple-colored (orange, green and ivory) tortellini that makes a beautiful presentation.