Tortellini And Prosciutto Salad Recipes

GORGONZOLA AND PROSCIUTTO TORTELLINI SALAD

Steps:

• 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.

TORTELLINI WITH PEAS AND PROSCIUTTO

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs.
• Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 1 cup of the pasta cooking water and simmer until reduced by about half, 3 to 4 minutes. Add the cream and simmer until slightly thickened, 2 to 3 minutes.
• About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley. Sprinkle with the parmesan cheese.

PROSCIUTTO TORTELLINI

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, combine flour and cream until smooth; stir in the cheeses. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat., Drain tortellini; add to the cheese sauce. Stir in the prosciutto, peas and pepper. Cook for 5 minutes or until heated through.

TORTELLINI SALAD

Steps:

• Preheat oven to 400 degrees. Arrange prosciutto in a single layer on a parchment paper-lined rimmed baking sheet. Brush lightly with oil, and bake until crisp, about 10 minutes. Let cool completely.
• In a large pot of boiling, salted water, cook tortellini according to package instructions. Add peas, then immediately drain. Let cool 10 minutes, then toss in a large bowl with lemon zest and juice, and olive oil. Season with salt and pepper.
• Break prosciutto into large pieces and toss with pasta along with arugula. Serve in bowls topped with cheese.

ITALIAN TORTELLINI SALAD

Steps:

• Bring a medium pot of water to a boil and cook tortellini according to package directions.
• Cool completely by running under cold water.
• Combine all ingredients and refrigerate for 2 hours before serving.

TORTELLINI AND PROSCIUTTO SALAD

Steps:

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

WEEKNIGHT TORTELLINI WITH ARUGULA & CRISPY PROSCIUTTO

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat; add prosciutto, and cook 1 to 2 minutes per side or until crisp. Transfer to a plate lined with paper towels. Set aside.
• Heat 2 tablespoons oil in skillet over medium-high heat. Add onion, and sauté about 3 minutes or until tender. Add tomatoes and next 3 ingredients, and sauté 2 minutes. Add arugula, and sauté until just wilted.
• Cook tortellini according to package directions. Drain and add to vegetables in skillet; toss gently to combine. Add remaining 1 tablespoon oil, and season with salt and pepper.
• Crumble prosciutto, and sprinkle over pasta. Garnish with ricotta salata, if desired.

TORTELLINI PICNIC SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water, stirring occasionally until pasta floats to the surface, about 5 minutes. Drain.
• Mix tortellini, feta cheese, tomatoes, olives, walnuts, green onions, and garlic together in a large bowl.
• Whisk vinegar, olive oil, and basil together in a separate small bowl. Pour dressing over tortellini mixture; toss to coat. Sprinkle with salt. Chill in refrigerator for 1 hour before serving.

TORTELLINI WITH ARUGULA AND PROSCIUTTO

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook until tender, about 4 minutes. Reserve 1 cup cooking water, then drain.
• Return the pot to medium heat and add the butter and 1/2 cup of the reserved cooking water. Cook, swirling the pot, until the butter melts and combines with the water. Add the tortellini and arugula and gently toss to coat, adding more cooking water as needed to loosen. Season with salt.
• Divide the tortellini among bowls. Season generously with pepper and sprinkle with the parmesan. Top with the prosciutto.