- 0:10 Prep
- 0:10 Cook
- 6 Servings
- Capable cooks
Tortellini and a tangy dressing make this no ordinary pasta salad. What’s more, you can have it on the table in less than 30 minutes!
Ingredients
- 200g thinly sliced prosciutto
- 1 x 625g pkt fresh ham and cheese tortellini
- 300g (2 cups) frozen green peas, thawed
- 1 x 150g pkt baby spinach leaves
- 1/4 cup chopped fresh dill
- 200g fresh ricotta, crumbled
Red-wine vinaigrette
- 60ml (1/4 cup) extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
Method
- Step 1Preheat oven to 200°C. Place the prosciutto, in a single layer, on a baking tray. Bake in oven for 8 minutes or until crisp. Set aside for 5 minutes to cool. Break into large pieces.
- Step 2Meanwhile, cook the tortellini in a large saucepan of boiling water following packet directions or until al dente. Add the peas in the last 2 minutes of cooking. Drain and transfer to a large bowl.
- Step 3Add the prosciutto, spinach and dill to the pasta mixture and toss to combine.
- Step 4To make the red-wine vinaigrette, whisk together the oil, vinegar and mustard in a medium bowl until well combined. Taste and season with salt and pepper.
- Step 5Add the dressing and the ricotta to the pasta mixture and gently toss until just combined. Divide among serving plates and season with pepper to serve.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1682 kj
Energy
21g
Fat Total
7g
Saturated Fat
5g
Fibre
22g
Protein
49mg
Cholesterol
1134.86mg
Sodium
4g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
Notes
To stop your mixing bowl sliding around the bench when you whisk together the red-wine vinaigrette ingredients, place it on a tea towel or damp cloth.
- Author: Michelle Southan
- Image credit: Steve Brown
- Publication: Australian Good Taste
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