Dinner is done in a flash with our tasty tortellini salad. It’s bursting with prosciutto, cherry tomatoes and fresh bocconcini.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook broad beans in a saucepan of boiling water following packet directions. Refresh under cold water. Drain. Peel and place in a large bowl.
Step 2
Meanwhile, cook tortellini in a large saucepan of boiling water following packet directions or until al dente. Refresh under cold water. Drain well.
Step 3
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.
Step 4
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.
Step 5
Drizzle the tortellini mixture with the vinegar and oil. Season. Gently toss to combine. Divide evenly among serving plates to serve.
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