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Tortellini Salad




Source of Recipe


by Shanny, from FlowGo


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8420.7

List of Ingredients




Salad Ingredients:
1 cup Sun-dried Tomatoes
4 cups fresh or frozen Cheese Tortellini
1 (14-oz) can Artichoke Hearts, rinsed & quartered
1 (7-oz) jar Roasted Red Peppers, rinsed & chopped
4 Scallions or Green Onions, chopped
1 cup Cherry Tomatoes, halved
1/2 cup fresh Basil, finely chopped
1 oz. prosciutto, trimmed & julienned
Salt and freshly ground Black Pepper to taste

Dressing Ingredients:
2 medium Tomatoes, halved and seeded
2 Tbsp. Red Wine Vinegar
1 Tbsp. Olive Oil
1 tsp. dried Oregano
1 clove Garlic, minced
Salt and freshly ground Black Pepper to taste

Recipe



Rehydrate the sun-dried tomatoes by pouring a small amount of boiling water over them, and allowing to stand for 30 minutes; then drain and chop coarsely.
Cook tortellini in boiling water until al dente, about 12 minutes. Drain and cool by rinsing with cold water. Set aside.

To prepare the dressing, rub the tomato halves over the coarse side of a grater over a small bowl until only the skins remain; discard the skins. Add vinegar, olive oil, oregano, garlic & seasonings to the juiced tomatoes and whisk until well blended. Dressing will keep under refrigeration for two or three days.

In a large mixing bowl, combine the rehydrated sun-dried tomatoes, cooked tortellini, artichoke hearts, peppers, scallions, cherry tomatoes, basil & prosciutto. Add the dressing and toss to coat. Correct the seasoning.

To serve, line a large platter with lettuce leaves, spoon the salad in the center and garnish with additional cherry tomatoes, if desired.

Serves 8.