This delicious salad combines tender tortellini with creamy gorgonzola and savory prosciutto for a perfect balance of flavors. It’s an easy, elegant dish that’s great for a quick lunch or light dinner.
Start by cutting the prosciutto into thin strips, about an inch long and a quarter inch wide. Bring a large pot of salted water to a boil, then add the tortellini. Cook them uncovered, stirring now and then, until they float to the top and the filling feels hot—this usually takes around 3 minutes. Drain the tortellini and rinse them under cold water to stop them from cooking further.
Next, whisk together the oil, vinegar, garlic, basil, oregano, salt, and pepper in a jar. Put the lid on and give it a good shake until everything’s nicely combined.
In a big bowl, toss the tortellini with the prosciutto, Gorgonzola, bell peppers, and onion. Drizzle the vinaigrette over the salad and gently toss everything together with a couple of spoons. You can dig in right away or pop it in the fridge for a few hours so the flavors really come together.
- Cook tortellini just until al dente to avoid mushy pasta.
- Use fresh prosciutto sliced thinly for the best texture.
- Crumble the gorgonzola gently so it melts slightly but still keeps its bold flavor.
This dish combines creamy gorgonzola with savory prosciutto, creating a rich and satisfying flavor. The tortellini adds a comforting texture, making it both hearty and refreshing at the same time. It’s perfect for a quick meal that feels special.
Serve this salad slightly warm or at room temperature to enjoy the full flavors. Pair it with a simple green salad or crusty bread to balance the richness. A light white wine, like Pinot Grigio, makes a great accompaniment.
Store leftovers in an airtight container in the refrigerator for up to two days. If the salad becomes too firm, let it come to room temperature before serving or give it a gentle stir to restore creaminess. Avoid freezing, as the cheese and pasta texture may change.
