Tortellini salad
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Tortellini salad
  Salad    Pasta    Italian  
Last updated 6/12/2012 1:27:05 AM. Recipe ID 61820. Report a problem with this recipe.
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      Title: Tortellini salad
 Categories: Salads, Pasta, Italian
      Yield: 4 Servings
 
    1/2 lb Prosciutto, thinley sliced
      1 lb Peas (fresh or Frozen)
      1 lb Bunch fresh basil
    1/4 c  White wine vinegar
    1/4 c  Lemon juice
      1 tb Dijon mustard
      3    Cloves garlic
      1 c  Olive oil
      1    Pepperoni (optional), sliced
      2 lb Tortellini
 
  Serves 4
  
  Bring 5 quarts of water to a rolling boil.
  
  Add tortellini and cook until plump and tender, about 8 to 10
  minutes. Add 2 tablespoons salt to the water a few minutes before
  pasta is cooked. Drain and refresh under cold water. Pour a few
  tablespoons olive oil over pasta and toss gently to prevent from
  sticking together.
  
  Trim fat from proscuitto and cut into small squares. Steam peas until
  just tender, then plunge into cold water to stop cooking and preserve
  color. Pick over basil, removing all stems. Wash and let dry on a
  paper towel.
  
  DRESSING: In a stainless-steel bowl, combine white vinegar, lemon
  juice, mustard, garlic, and whisk together. Continue whisking while
  adding olive oil in a slow, steady stream until vinaigrette is well
  blended and thick.
  
  To assemble Combine tortellini, proscuitto, and peas in a large bowl.
  Pour half the dressing over the mixture and toss gently to coat
  evenly. Tear fresh basil leaves into quarters and add to salad.
  Chill. Before serving, moisten with more vinaigerette, toss and
  transfer onto a serving platter. Sprinkle with parsely.
 




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Recipe ID 61820 (Apr 03, 2005)

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