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- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
6
Tortellini Salad with Prosciutto and Spinach
Description
This tortellini salad is great for an outdoor picnic or a light lunch indoors as well. The tangy dressing really gives it some kick, while the prosciutto adds some saltiness. Creamy ricotta tops it off and makes this a delightful salad that is quick and ready to eat in about 30 minutes!
add to shopping list Ingredients
1 ½ cups thinly sliced prosciutto
1 package of cheese tortellini
2 cups of frozen peas, thawed
1 package baby spinach leaves, washed and dried
1 ½ cup fresh ricotta
Red Wine Vinaigrette:
¼ cup extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper
Preparation
Preheat oven to 200 degrees. Place prosciutto strips on a baking sheet in a single layer. Cook for about 8 minutes or until crisp. Set aside and allow to cool. Break into smaller pieces.
Cook the tortellini according to the package directions. Add the peas in for the last 2 minutes of cooking time. Remove the tortellini from the heat when they are al dente. Drain well.
Pour tortellini and peas into a large bowl. Add the prosciutto and spinach and toss together. Meanwhile, in another bowl, whisk together the oil, vinegar, and mustard. Add salt and pepper to taste. Combine the pasta and the dressing, along with the ricotta cheese. Mix well. You may serve this at room temperature, or chill and serve cold. Enjoy!
Source:
Australian Good Taste - January 2007 , Page 99
Recipe by Michelle Southan
