Tortellini salad

 
                              TORTELLINI SALAD
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads                           Pasta
                 Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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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