Tortellini and a tangy dressing make this no ordinary pasta salad. Whats more, you can have it on the table in less than 30 minutes!
- Preheat 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.
- Meanwhile, 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.
- Add the prosciutto, spinach and dill to the pasta mixture and toss to combine.
- To 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.
- Add 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.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set