Gorgonzola and Prosciutto Tortellini Salad

Ingredients

• 2 ounces prosciutto
• 1 pound frozen tortellini
• 0.5 cups extra-virgin olive oil
• 0.25 cups white wine vinegar
• 2 large cloves garlic , minced
• 1.5 teaspoons dried basil
• 1 teaspoon dried oregano
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper
• 0.5 cups finely crumbled Gorgonzola cheese
• 0.25 cups minced green bell pepper
• 0.25 cups minced red bell pepper
• 0.25 cups minced red onion

Instructions

1. 1

   Slice prosciutto into strips that are 1 inch long and 1/4 inch wide.

2. 2

   Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and cool under cold running water to stop the cooking process.

3. 3

   Mix oil, vinegar, garlic, basil, oregano, salt, and pepper together in a jar. Put the lid on the jar and shake into an emulsion.

4. 4

   Place tortellini, prosciutto, Gorgonzola cheese, bell peppers, and onion in a large bowl. Pour the vinaigrette over the top and toss lightly with 2 large spoons. Enjoy immediately or allow the flavors to meld for 3 to 4 hours in the refrigerator.