SUN-DRIED TOMATO TORTELLINI SALAD

Sun-Dried Tomato Tortellini Salad image

Provided by Parsley

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Previous Next

8 ounces tortellini
4 ounces sun-dried tomatoes, finely chopped
5 cups chopped arugula
1/2 cup thinly sliced onion
3 ounces prosciutto, chopped
2 garlic cloves, minced
1/3 cup parmigiano or 1/3 cup romano cheese, freshly grated
1/4-1/2 cup extra virgin olive oil
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

Cook tortellini according to package directions to al dente. Drain and allow to cool, but do not run under water. (Mix in a little olive oil to prevent sticking and drying.)
Meanwhile, marinate the sundried tomatoes and garlic in extra virgin olive oil. When tortellini have cooled enough to handle, add the arugula, onion, prosciutto, asiago cheese and the sundried tomato/garlic/olive oil mixture, mixing well and adding salt and freshly ground pepper to taste.
Allow to sit, covered and chilled for about an hour so flavors can blend.

Nutrition Facts : Calories 385.7, Fat 18.7, SaturatedFat 4.1, Cholesterol 24, Sodium 1104, Carbohydrate 46.2, Fiber 5.4, Sugar 12.7, Protein 12.7