Tortellini, prosciutto and tomato salad
Dinner is done in a flash with our tasty tortellini salad. It’s bursting with prosciutto, cherry tomatoes and fresh bocconcini.
- 2 cups (300g) frozen broad beans
- 600g pkt Coles Veal Tortellini
- 6 slices prosciutto
- 250g cherry tomatoes, halved
- 120g pkt Coles Australian Baby Rocket
- 100g bocconcini, coarsely torn
- 1/3 cup basil leaves
- 2 tbs balsamic vinegar
- 1/4 cup (60ml) olive oil
Cook broad beans in a saucepan of boiling water following packet directions. Refresh under cold water. Drain. Peel and place in a large bowl.
Meanwhile, cook tortellini in a large saucepan of boiling water following packet directions or until al dente. Refresh under cold water. Drain well.
Heat a frying pan over medium heat. Cook prosciutto for 1-2 mins each side or until golden brown. Transfer to a plate and set aside to cool.
Add the tortellini, tomato and rocket to the broad beans in the bowl. Coarsely tear the prosciutto into pieces and add to the bowl with bocconcini and basil.
Drizzle the tortellini mixture with the vinegar and oil. Season. Gently toss to combine. Divide evenly among serving plates to serve.