Prosciutto Pasta Salad
10-15
min
cooking time
10-12
servings
easy
difficulty

Prosciutto Pasta Salad

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Ingredients

  • one 20-ounce package Giovanni Rana 5 Cheese Tortellini
  • 1 cup fresh green beans, trimmed and cut into 1-inch lengths
  • 1 tablespoon kosher salt, plus more to taste
  • 1/2 cup warm water
  • one 7-ounce package Giovanni Rana Basil Pesto
  • 1/4 cup water
  • 8 ounces fresh mozzarella pearls, halved
  • ½ cup moist sun dried tomatoes, chopped
  • 4 ounces thinly sliced prosciutto, cut into strips (a sharp pizza cutter works great for this)
  • freshly ground black pepper to taste
10-15
min
cooking time
10-12
servings
easy
difficulty

Preparation

Cook the tortellini according to package instructions, adding the green beans and tortellini to the pot at the same time. While the pasta is cooking, make an ice water bath: Dissolve the salt in the warm water in a large bowl. Add 4 cups each ice and water and reserve. Drain the pasta, cool in the ice water bath for 2 minutes, then drain again and transfer the tortelloni to a large bowl. Whisk together the pesto and water and toss gently with the tortellini. Add mozzarella, sun dried tomatoes, and prosciutto and gently fold to incorporate. Season with salt and pepper to taste