Salad of Tortellini with Gorgonzola and Prosciutto

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

Step 1

Cut the prosciutto into thin strips, about an inch long and a quarter inch wide. Bring a large pot of salted water to a boil, then add the tortellini. Cook them uncovered, stirring now and then, until they float to the top and the filling feels hot—this usually takes around 3 minutes. Drain the tortellini and rinse them under cold water to stop them from cooking further.

Step 2

Whisk together the oil, vinegar, garlic, basil, oregano, salt, and pepper in a jar. Put the lid on and give it a good shake until everything’s nicely combined.

Step 3

In a big bowl, toss the tortellini with the prosciutto, Gorgonzola, bell peppers, and onion. Drizzle the vinaigrette over the salad and gently toss everything together with a couple of spoons. You can dig in right away or pop it in the fridge for a few hours so the flavors really come together.