Gorgonzola and Prosciutto Tortellini Salad

Prosciutto, Gorgonzola, bell peppers, and tortellini are tossed with an herby vinaigrette for this picnic- and potluck-ready, Italian-inspired pasta salad.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 373 Calories

Ingredients

• 1 teaspoon dried oregano
• 2 large cloves garlic, minced
• 2 ounces prosciutto
• 1 pound frozen tortellini
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon salt
• 0.25 cup white wine vinegar
• 1.5 teaspoons dried basil
• 0.5 cup extra-virgin olive oil
• 0.25 cup minced red onion
• 0.25 cup minced red bell pepper
• 0.5 cup finely crumbled Gorgonzola cheese
• 0.25 cup minced green bell pepper

Recipe Instructions

Step 1

Slice prosciutto into strips that are 1 inch long and 1/4 inch wide.

Step 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.

Step 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.

Step 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.