Lunch
Quick & Easy
Tortellini Salad Featuring Gorgonzola and Prosciutto
This fresh and flavorful salad combines tender tortellini with creamy gorgonzola and savory prosciutto for a perfect balance of tastes. It’s an easy, crowd-pleasing dish that’s great for lunch or a light dinner.
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25 min
Total Time
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4
Servings
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Easy
Difficulty
Ingredients
4
servings
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Instructions
1
Prepare Prosciutto and Cook Tortellini
Start by slicing the prosciutto into thin strips about an inch long and a quarter-inch wide. Next, bring a large pot of lightly salted water to a boil. Toss in the tortellini and cook them uncovered, stirring now and then, until they float to the top and the filling is heated through—this usually takes around 3 minutes. Drain the pasta and rinse it under cold water to stop it from cooking any further.
2
Make the dressing
While the tortellini cool, combine the olive oil, vinegar, minced garlic, chopped basil, oregano, salt, and pepper in a jar. Screw the lid on tight and give it a good shake until everything’s well mixed and a bit creamy.
3
Toss Salad Ingredients
In a big bowl, gently toss together the cooked tortellini, prosciutto strips, crumbled Gorgonzola, sliced bell peppers, and chopped onion. Pour the dressing over the salad and toss lightly with a couple of spoons to coat everything evenly. You can dig in right away or let it chill in the fridge for a few hours to let the flavors blend beautifully.
Why You’ll Love This Recipe
This salad combines creamy Gorgonzola and salty prosciutto with tender tortellini for a perfect balance of flavors. It is quick to prepare and makes a satisfying meal or side dish. The mix of textures and tastes keeps every bite interesting and delicious.
Serving Suggestions
Serve this salad chilled or at room temperature for best taste. It pairs well with a crisp white wine or sparkling water with lemon. Add a side of crusty bread or a light soup to round out your meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to two days. To keep the tortellini from absorbing too much dressing, store the dressing separately and toss just before serving. Avoid freezing, as the texture of the cheese and pasta may change.
