Ingredients
1 lb. fresh cheese tortellini
1/4 c. extra-virgin olive oil
2 tbsp. balsamic vinegar
1/2 tbsp. honey
kosher salt
Freshly ground black pepper
3/4 c. chopped salami or prosciutto
1/2 c. baby spinach
1/2 c. oil-packed sun-dried tomatoes, chopped
1/4 c. freshly grated Parmesan
Preparation
Step 1In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.Step 2Make dressing: Whisk together olive oil, balsamic vinegar and honey and season with salt and pepper. Step 3To bowl, add prosciutto, spinach, sun-dried tomatoes and dressing and toss until well combined. Garnish with Parmesan.
Can I swap a few things out? Absolutely! Swap the sun-dried tomatoes for fresh cherry tomatoes, use kale instead of spinach or bacon instead of salami, and replace the Parmesan with Pecorino or mozzarella. It’s easily customizable! How do I make the vinaigrette? We love this dressing and making your own is very easy. The easiest way is to add all of your ingredients - vinegar, oil, seasonings - to a mason jar and shake, shake, shake until it’s all combined. Super simple! Can I make this ahead of time? This salad is great to make ahead of time. It can be assembled and held at room temp for up to 2 hours or stored in the refrigerator overnight. If making the day before, we recommend waiting to add the spinach until ready to serve.
