Tortellini And Prosciutto Salad

• 1 (9 ounce) package spinach tortellini
• 1 (9 ounce) package cheese tortellini
• 1/2 cup sun-dried tomato packed in oil, drained and sliced (reserve 1 T. oil)
• 4 ounces prosciutto, cut into 1/4-inch dice
• 1/3 cup chopped red onion
• 1/3 cup minced fresh flat-leaf parsley
• Dressing
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1 tablespoon chopped fresh rosemary (or 1 t. dried rosemary)
• salt
• fresh ground black pepper
• 1/2 cup extra virgin olive oil

1. Cook the tortellini by following the package directions for al dente; drain, rinse, and drain again.
2. Transfer to a bowl and toss with reserved 1 tablespoon tomato oil; set aside.
3. To make the dressing: whisk the vinegar, mustard, garlic, pepper flakes, rosemary, and salt/pepper to taste in a small bowl.
4. Whisk in the olive oil gradually until an emulsion forms.
5. Place the tortellini in a large serving bowl.
6. Add in the prosciutto, onion, sun-dried tomatoes, and parsley; toss gently.
7. Pour the dressing over the salad; toss gently to mix.
8. Serve immediately or cover and refrigerate for up to 8 hours.

tortellini, tomato, red onion, parsley, dressing, red wine vinegar, mustard, garlic, red pepper, rosemary, salt, fresh ground black pepper, extra virgin olive oil

Taken from www.food.com/recipe/tortellini-and-prosciutto-salad-159011 (may not work)