Tortellini Salad with Gorgonzola and Prosciutto

Ingredients

• 2 ounces prosciutto
• 1 pound frozen tortellini
• ½ cup extra-virgin olive oil
• ¼ cup white wine vinegar
• 2 large cloves garlic, minced
• 1 ½ teaspoons dried basil
• 1 teaspoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ cup finely crumbled Gorgonzola cheese
• ¼ cup minced green bell pepper
• ¼ cup minced red bell pepper
• ¼ cup minced red onion

Step 1

Slic the prosciutto into thin strips, about an inch long and a quarter-inch wide. Bring a large pot of salted water to a boil, then add the tortellini. Give them a stir and cook until they float to the surface and the filling feels hot, which usually takes around 3 minutes. Drain the tortellini and rinse them under cold water to stop them from cooking further.

Step 2

Whisk together the oil, vinegar, garlic, basil, oregano, salt, and pepper in a jar. Put the lid on and give it a good shake until everything comes together into a nice vinaigrette.

Step 3

In a big bowl, combine the cooled tortellini, prosciutto strips, Gorgonzola, bell peppers, and onion. Pour the dressing over and gently toss everything with a couple of big spoons so it’s all lightly coated. You can dig in right away or let it sit in the fridge for a few hours to let the flavors develop.