Tuesday, April 19, 2011

Tortellini and Proscuitto Salad

Don't you love tortellini drenched in a rich, buttery alfredo sauce?  Yeah, me too.  But tonight, I wanted to enjoy tortellini in a way that was a little less, well... rich and buttery.

This salad lets the beloved tortellini share the spotlight with fresh veggies.  It can be made ahead and refrigerated overnight or served at room temperature.  Yum!

An Ommy Noms original
Serves 2


1 9 oz pkg refrigerated cheese tortellini
6 button mushrooms, sliced thinly
6 cherry tomatoes, halved
1 roasted red pepper, cut into small pieces
3 bunches green onions, sliced thinly
2 slices prosciutto, cut into small pieces
Handful of baby spinach or spring mix (optional)
Parmesan Cheese
Dried basil
Vinaigrette to coat


1. Cook tortellini according to package directions. Drain and set aside to cool.

2. Mix tortellini, vegetables, and prosciutto in a large bowl. Top with parmesan and dried basil. Add Italian dressing until lightly coated.

3. Refrigerate.
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