*  Exported from  MasterCook  *

                             TORTELLINI SALAD

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Pasta
                Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   lb           Prosciutto, thinley sliced
   1       lb           Peas (fresh or Frozen)
   1       lb           Bunch fresh basil
     1/4   c            White wine vinegar
     1/4   c            Lemon juice
   1       tb           Dijon mustard
   3                    Cloves garlic
   1       c            Olive oil
   1                    Pepperoni (optional), sliced
   2       lb           Tortellini

  Serves 4
  
  Bring 5 quarts of water to a rolling boil.
  
  Add tortellini and cook until plump and tender, about
  8 to 10 minutes. Add 2 tablespoons salt to the water a
  few minutes before pasta is cooked. Drain and refresh
  under cold water.  Pour a few tablespoons olive oil
  over pasta and toss gently to prevent from sticking
  together.
  
  Trim fat from proscuitto and cut into small squares.
  Steam peas until just tender, then plunge into cold
  water to stop cooking and preserve color. Pick over
  basil, removing all stems.  Wash and let dry on a
  paper towel.
  
  DRESSING: In a stainless-steel bowl, combine white
  vinegar, lemon juice, mustard, garlic, and whisk
  together.  Continue whisking while adding olive oil in
  a slow, steady stream until vinaigrette is well
  blended and thick.
  
  To assemble Combine tortellini, proscuitto, and peas
  in a large bowl. Pour half the dressing over the
  mixture and toss gently to coat evenly. Tear fresh
  basil leaves into quarters and add to salad.  Chill.
  Before serving, moisten with more vinaigerette, toss
  and transfer onto a serving platter. Sprinkle with
  parsely.
 


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