Gorgonzola and Prosciutto Tortellini Salad recipe
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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
Nutrition Info
- 372.6 caloriescarbohydrate: 27.6 gcholesterol: 42 mgfat: 24.2 gfiber: 1.9 gprotein: 11.6 gsaturatedFat: 7.2 gservingSize: -sodium: 526.7 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Gorgonzola and Prosciutto Tortellini Salad
Directions
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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.