Tortellini Salad
- 1-pound cheese filled tortellini (I use a combination of meat filled and cheese, and use colored pasta)
- ¾ cup olive oil (I use much less – whatever is your taste)
- ½ pound prosciuttino (or any ham) cut into 3/8 inch slices
- ½ pound smoked turkey cut into 3/8 inch slices
- 1 cup cooked peas or defrosted frozen peas
- 2 medium carrots – cut into 1 ½ by 1/8-inch julienne strips
- 1 large red bell pepper – cut 1 ½ inch by 1/8-inch julienne strips
- ½ cup finely chopped parsley
- 2 garlic cloves minced
- 1 head of red leaf lettuce (garnish)
Cook the tortellini in a large pot of boiling water until just tender, about 5 minutes for fresh, 10 to 15 minutes for frozen or dried. Drain into colander and rinse under cold running water until cool. Let drain for 5 to 10 minutes. Place in a large bowl and toss with ¼ cup of the oil (this is all the oil that I use). Cover and refrigerate.
Cut the prosciuttino and smoked turkey into 3/8 inch slices, add to tortellini. Add peas, carrots and red pepper, cover and refrigerate until about 30 minutes before serving. Shortly before serving whisk together, parsley, garlic and remaining ½ cup of oil and pour over salad and toss well to coat. (I just add everything at once, cover and put in refrigerator – the longer it sits the better it is)
Arrange the lettuce leaves around the edge of a serving bowl or on individual plates and fill with the tortellini salad
- Serves 6 (usually I double the recipe)