tortellini vinaigrette salad

How To Make tortellini vinaigrette salad

• Step 1
  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.
• Step 2
  Bring a large pot of lightly salted water to boil on the stove top.
• Step 3
  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.
• Step 4
  Coarsely chop the rehydrated tomatoes.
• Step 5
  Meanwhile, cook the tortellini in the remaining boiling water until about 12 minutes. Drain and rinse under cold water to stop the cooking.
• Step 6
  Trim fat off prosciutto and cut into squares.
• Step 7
  Combine tomatoes, tortellini, prosciutto, garlic and drained artichoke hearts. Add vinaigrette and mix well.
• Step 8
  Let stand 1 hour.
• Step 9
  Cover and refrigerate. Note: This can be served room temperature or chilled. We have even eaten it warmed for dinner.
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