Tortellini Pasta Salad with sun-dried tomatoes and prosciutto
Tortellini Pasta Salad is one of the easiest meals you'll make! With the delicious ingredients in this one like sun-dried tomatoes, prosciutto and artichokes you will want to make this again and again.
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Servings: 6 people
Equipment
- Large pot
- Pasta strainer
Ingredients
Tortellini Pasta Salad
- 20 oz Three cheese tortellini
- 12 oz. rinsed artichoke hearts, halved or quartered When buying by the jar, you might have to buy two. I like to use the Reese brand, drain them and rinse them.
- 1/2 - 3/4 cup sun-dried tomatoes You might have to buy two jars to get the correct amount. I recommend using jared over the dried.
- 6 - 8 oz package of Prosciutto You can usually buy this in 3 oz. packages. If you are slicing it fresh from a deli it is just under half a pound.
- 1/2 cup fresh peas
- 1/2 cup fresh, chopped basil divided
Shallot Champagne Dressing
- 1 1/2 cups extra virgin olive oil
- 1/4 cup champagne vinegar
- 2 Tbsp. gated shallot I like to use a lemon zester for this.
- 3 Tbsp. fresh thyme
- 1/2 cup Parmesan, gated small
- 1/2 cup fresh basil, chopped
- 3 cloves grated garlic
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- Pitch of red pepper flakes
Instructions
- Heat water over the stove in a large pot and add 2 tsp. of salt. When boiling, cook tortellini to package directions.
- While the tortellini is cooking, drain and rinse the artichokes and sun-dried tomatoes. Set aside.
- Cook the peas.
- Chop the basil (for both portions of the recipe), grate the shallot, garlic and parmesan cheese.
- Combine all the ingredients for the dressing and whisk or shake in a mason jar.
- Once the pasta is done, drain it and let it cool for about 5 minutes. Then gently mix it with the other pasta ingredients.
- Pour dressing on top and lightly mix again.
- Top with additional basil and salt and pepper to taste. I recommend serving this warm. Enjoy!