Tortellini salad with crispy prosciutto and spinach

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!

Recipe «Tortellini salad with crispy prosciutto and spinach» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 200g thinly sliced prosciutto, 1 x 625g pkt fresh ham and cheese tortellini, 300g frozen green peas, thawed, 1 x 150g pkt baby spinach leaves, 1/4 cup chopped fresh dill , 200g fresh ricotta, crumbled, 60ml extra virgin olive oil, 1 tbsp red wine vinegar , 1 tsp Dijon mustard.

Ingredients:

• 200g thinly sliced prosciutto 
• 1 x 625g pkt fresh ham and cheese tortellini 
• 300g frozen green peas, thawed 
• 1 x 150g pkt baby spinach leaves 
• 1/4 cup chopped fresh dill 
• 200g fresh ricotta, crumbled 
• 60ml extra virgin olive oil 
• 1 tbsp red wine vinegar 
• 1 tsp Dijon mustard 

Instructions

1. 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.
2. 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.
3. Add the prosciutto, spinach and dill to the pasta mixture and toss to combine.
4. 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.
5. 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.