| Tortellini salad
1/2 pound of Prosciutto, thinly sliced
1 pound of Peas, Fresh or Frozen
1 bunch Basil, Fresh
1/4 cup of White wine vinegar
1/4 cup of lemon juice
1 tablespoon of Dijon Mustard
3 cloves Garlic
1 cup of Olive oil
1 Pepperoni, sliced, optional
2 pounds of Tortellini |
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Bring 5 Quarts of water to a rolling boil. Add tortellini and cook until plump and tender, about 8 to 10 minutes. (Add 2 tablespoons salt to the water a few minutes before pasta is cooked. ) Drain and refresh under cold water. Pour a few tablespoons olive oil over pasta and toss gently to prevent from sticking together. Trim fat from prosciutto and cut into small squares. Steam peas until just tender, then plunge into cold water to stop cooking and preserve color. Pick over basil, removing all stems. Wash and let dry on a paper towel. Dressing: In a stainless-steel bowl, combine white wine vinegar, lemon juice, mustard, garlic, and whisk together. Continue whisking while adding olive oil in a slow, steady stream until vinaigrette is well blended and thick. To assemble: Combine tortellini, prosciutto, and peas in a large bowl. Pour half the dressing over the mixture and toss gently to coat evenly. Tear fresh basil leaves into quarters and add to salad. Chill. Before serving, moisten with more vinaigrette, toss and transfer onto a serving platter. Sprinkle with parsley. Note: Tri color pasta and one each red and green pepper make this a red and green treat perfect for a holiday buffet! Serves 6
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