Tortellini And Prosciutto Salad - cooking recipe

Ingredients

1 (9 ounce) package spinach tortellini
1 (9 ounce) package cheese tortellini
1/2 cup sun-dried tomato packed in oil, drained and sliced (reserve 1 T. oil)
4 ounces prosciutto, cut into 1/4-inch dice
1/3 cup chopped red onion
1/3 cup minced fresh flat-leaf parsley
Dressing
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 tablespoon chopped fresh rosemary (or 1 t. dried rosemary)
salt
fresh ground black pepper
1/2 cup extra virgin olive oil

Preparation

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.