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There's an amazing Italian grocery store near me, which has some amazing pasta salads. They are not cheap, but they are delicious. My favorite one is the Gorgonzola and prosciutto pasta salad. This is my clone of it and it tastes exactly like theirs when tasted side by side.

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slice prosciutto into strips that are 1 inch long and 1/4 inch wide.

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  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and cool under cold running water to stop the cooking process.

  • Mix oil, vinegar, garlic, basil, oregano, salt, and pepper together in a jar. Put the lid on the jar and shake into an emulsion.

  • Place tortellini, prosciutto, Gorgonzola cheese, bell peppers, and onion in a large bowl. Pour the vinaigrette over the top and toss lightly with 2 large spoons. Enjoy immediately or allow the flavors to meld for 3 to 4 hours in the refrigerator.

Nutrition Facts

373 calories; protein 11.6g; carbohydrates 27.6g; fat 24.2g; cholesterol 42mg; sodium 526.7mg. Full Nutrition
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Reviews

Rating: 5 stars
04/08/2021
Delish! Doubled the ingredients because that's what I do when I know it's going to be good so we have leftovers! I used less Gorgonzola in the whole recipe, husband added more to his own dish. Personal preference. Read More