tortellini vinaigrette salad

How To Make tortellini vinaigrette salad

• 1

  Combine the vinegar, garlic, mustard, and oregano in a small bowl. Add the olive oil in a slow, steady stream while whisking constantly until all the oil is incorporated. Season with salt and pepper to taste. Refrigerate until ready to use.
• 2

  Bring a large pot of lightly salted water to boil on the stove top.
• 3

  In a small bowl, pour enough of the boiling water over the sun-dried tomatoes to cover. Let stand for 30 minutes to rehydrate, then drain.
• 4

  Coarsely chop the rehydrated tomatoes.
• 5

  Meanwhile, cook the tortellini in the remaining boiling water until about 12 minutes. Drain and rinse under cold water to stop the cooking.
• 6

  Trim fat off prosciutto and cut into squares.
• 7

  Combine tomatoes, tortellini, prosciutto, garlic and drained artichoke hearts. Add vinaigrette and mix well.
• 8

  Let stand 1 hour.
• 9

  Cover and refrigerate. Note: This can be served room temperature or chilled. We have even eaten it warmed for dinner.
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