A tasty salad that we enjoy at picnics and BBQs. This was the result after experimenting with some of our favorite ingredients. It can be prepared a day ahead.
red wine vinegar
olive oil, extra virgin
salt & pepper, to taste
sundried tomatoes, chopped
tortellini, cheese stuffed
garlic cloves, minced
artichoke hearts, marinated and drained
How To Make
Combine the vinegar, garlic, mustard, and oregano in a small bowl. Add the olive oil in a slow, steady stream while whisking constantly until all the oil is incorporated. Season with salt and pepper to taste. Refrigerate until ready to use.
Bring a large pot of lightly salted water to boil on the stove top.
In a small bowl, pour enough of the boiling water over the sun-dried tomatoes to cover. Let stand for 30 minutes to rehydrate, then drain.
Coarsely chop the rehydrated tomatoes.
Meanwhile, cook the tortellini in the remaining boiling water until about 12 minutes. Drain and rinse under cold water to stop the cooking.
Trim fat off prosciutto and cut into squares.
Combine tomatoes, tortellini, prosciutto, garlic and drained artichoke hearts. Add vinaigrette and mix well.
Let stand 1 hour.
Cover and refrigerate.
Note: This can be served room temperature or chilled. We have even eaten it warmed for dinner.
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