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Tortellini and Prosciutto Salad

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“Have the prosciutto sliced thicker than the usual paper-thin slices so you can dice it.”
READY IN:
55mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the tortellini by following the package directions for al dente; drain, rinse, and drain again.
  2. Transfer to a bowl and toss with reserved 1 tablespoon tomato oil; set aside.
  3. To make the dressing: whisk the vinegar, mustard, garlic, pepper flakes, rosemary, and salt/pepper to taste in a small bowl.
  4. Whisk in the olive oil gradually until an emulsion forms.
  5. Place the tortellini in a large serving bowl.
  6. Add in the prosciutto, onion, sun-dried tomatoes, and parsley; toss gently.
  7. Pour the dressing over the salad; toss gently to mix.
  8. Serve immediately or cover and refrigerate for up to 8 hours.

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