This flavorful salad combines tender tortellini with creamy gorgonzola and savory prosciutto for a perfect balance of tastes. It’s a quick and easy dish that’s great for lunch or a light dinner any day of the week.
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Start by slicing the prosciutto into thin strips, about an inch long and a quarter-inch wide. Bring a large pot of salted water to a boil, then add the tortellini. Give them a stir and cook until they float to the surface and the filling feels hot, which usually takes around 3 minutes. Drain the tortellini and rinse them under cold water to stop them from cooking further.
Next, whisk together the oil, vinegar, garlic, basil, oregano, salt, and pepper in a jar. Put the lid on and give it a good shake until everything comes together into a nice vinaigrette.
In a big bowl, combine the cooled tortellini, prosciutto strips, Gorgonzola, bell peppers, and onion. Pour the dressing over and gently toss everything with a couple of big spoons so it’s all lightly coated. You can dig in right away or let it sit in the fridge for a few hours to let the flavors develop.
- Cook the tortellini just until al dente to avoid it becoming mushy in the salad.
- Use fresh herbs like basil or parsley to brighten the flavors.
- Toss the salad gently to keep the cheese and prosciutto intact.
This salad combines creamy gorgonzola with salty prosciutto for a perfect balance of flavors. The tortellini adds a satisfying bite, making it both filling and fresh. It’s a great dish for warm days or when you want something easy but impressive.
Serve chilled or at room temperature for best flavor. It pairs well with a crisp white wine or a light sparkling water. Add a simple green side salad or crusty bread to make a complete meal.
Store leftovers in an airtight container in the refrigerator for up to two days. Keep any dressing separate if possible to prevent the pasta from soaking it all up. Give the salad a gentle toss before serving again.
