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Tuscan Tortellini Salad with Gorgonzola and Prosciutto

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PREP TIME
15 min
COOKING TIME
10 min
TOTAL TIME
25 min
SERVINGS
8 servings
Dinner
Tuscan Tortellini Salad with Gorgonzola and Prosciutto
Ingredients
  • 2 ounces prosciutto
  • 1 pound frozen tortellini
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup white wine vinegar
  • 2 large cloves garlic, minced
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup finely crumbled Gorgonzola cheese
  • 1/4 cup minced green bell pepper
  • 1/4 cup minced red bell pepper
  • 1/4 cup minced red onion
Instructions
1
Cut prosciutto into thin, uniform strips measuring 2.5 centimeters in length and 0.6 centimeters in width.
2
Fill a large container with salted water, adding just enough salt to make it lightly salty. Bring the mixture to a vigorous boil and then add tortellini, stirring constantly until it reaches a rolling boil once more. Continue to cook the tortellini uncovered, occasionally stirring the mixture with a spoon, until it floats to the surface and the filling is hot, approximately 3 minutes. Remove from heat and submerge in cold running water to halt the cooking process.
3
Combine oil, vinegar, minced garlic, chopped basil, dried oregano, salt, and pepper in a container. Secure the lid on top of the jar and vigorously shake until an emulsion forms.
4
Combine tortellini, prosciutto strips, crumbled Gorgonzola cheese, sliced bell peppers, and chopped onion in a large serving bowl. Pour the vinaigrette over the top of the ingredients and gently toss with 2 large spoons, taking care not to bruise the delicate tortellini.