Italian Style Tortellini Salad

• 12 oz bag of uncooked tortellini, I use a cheese and spinach flavor
• 2 clove of finely minced garlic
• 4 roma style tomatoes, diced small
• 4 basil leaves cut into chiffenade ribbons
• 2 tbsp extra virgin olive oil
• 3 tbsp of red wine vinegar
• 8 oz roll of prosciutto and mozzerella combination, if you can't find that, use 8 ounces of mozzarella cut into small cubes and 4 ounces of prosciutto diced.
• 1/2 tsp salt and 1/8 teaspoon black pepper
• 1/4 cup toasted pine nuts

1. Cook tortellini in salted boiling water.
2. Use about 1 tablespoon salt to 1 1/2 gallons of water.Cook until tortellini are tender, about 8-10 minutes.
3. Drain and add tortellini to a serving dish.
4. Chop up prosciutto and mozzarella roll into bite sized pieces.
5. Toss in all other ingredients leaving toasted pine nuts until ready to serve.
6. Serve warm or may be chilled.
7. NOTE**To chiffenade basil, place leaves on top of each other, roll, and thinly slice.
8. Use your fingers to grasp them and gently fluff apart.

tortellini, garlic, roma style tomatoes, basil, extra virgin olive oil, red wine vinegar, roll, salt, nuts

Taken from cookpad.com/us/recipes/363104-italian-style-tortellini-salad (may not work)