Easy 60 min

Gorgonzola and Prosciutto Tortellini Salad

asian european filipino french greek italian korean mediterranean middle eastern region thai side sweet sour bitter savory umami medium fast

Prep

26 min

Cook

34 min

Total

60 min

Ingredients (13)

2 ounces prosciutto g

1 pound frozen tortellini g

½ cup extra-virgin olive oil g

¼ cup white wine vinegar g

2 large cloves garlic, minced g

1 ½ teaspoons dried basil g

1 teaspoon dried oregano g

¼ teaspoon salt g

¼ teaspoon ground black pepper g

½ cup finely crumbled Gorgonzola cheese g

¼ cup minced green bell pepper g

¼ cup minced red bell pepper g

¼ cup minced red onion g

Nutrition

kcal

fat

carbs

protein

Instructions

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

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.

Mix oil, vinegar, garlic, basil, oregano, salt, and pepper together in a jar. Put the lid on the jar and shake into an emulsion.

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.