Italian Tortelloni & Prosciutto Salad
with Tomatoes & Parmesan
Using pillowy tortelloni may seem like cheating for a pasta salad, but when it tastes this good (and comes together this fast), who cares! For this 15-minute lunch, you’ll dig into a big bowl of cheese tortelloni (that’s tortellini’s XL cousin—more to love!) coated in a tangy Italian dressing and tossed with bite-size pieces of savory-salty prosciutto, juicy tomato, a shower of Parmesan cheese, and a generous helping of parsley for a boost of color and freshness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
9 ounce
Tortelloni
(Contains Eggs, Milk, Wheat)
2 unit
Tomato
¼ ounce
Parsley
2 ounce
Prosciutto
3 ounce
Italian Dressing
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Place tortelloni and ½ cup water (1 cup for 4 servings) in a large microwave-safe bowl. Cover tightly with plastic wrap and microwave until tortelloni are tender, 3-5 minutes (5-8 minutes for 4). Drain tortelloni, then rinse with cold water until cooled. (No microwave? No problem! Bring a large pot of salted water to a boil. Once boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-4 minutes.)
• While tortelloni cook, wash and dry produce. Dice tomatoes. Roughly chop parsley. Tear or cut prosciutto into bite-size pieces.
• Shake off excess water from tortelloni; pat dry with paper towels. Wipe out large bowl and return tortelloni to bowl. Add dressing, tomatoes, parsley, half the prosciutto, and half the Parmesan. Toss until thoroughly coated. Taste and season with salt and pepper if desired.
• Divide tortelloni salad between bowls. Top with remaining prosciutto and remaining Parmesan and serve.
