Tortellini Antipasto

Chilled tortellini antipasto with prosciutto, tomatoes and cheeses.

Ingredients

• 2 lbs Frozen Cheese Tortellini
• 5 Plum Tomatoes Diced
• ½ cup Fresh Italian Parsley Minced
• ¼ cup Fresh Basil Rough Chopped
• ½ lb Prosciutto Diced
• 1 cup Scallions Finely Chopped
• 2 Tbsp Dijon Mustard
• ½ cup Shredded Pecorino Romano Cheese
• ¼ cup Grated Parmesan Cheese
• 1 tsp Garlic Powder
• ¼ cup Balsamic Vinegar
• ½ cup Extra Virgin Olive Oil
• 2 tsp Kosher Salt
• 1 tsp Coarse Ground Black Pepper

Method

1. PREPARE WATER AND ICE BATH: Place a large pot of salted water over high heat. Place ice and water in a large mixing bowl to shock the pasta after it is cooked.
2. COOK TORTELLINI: Cook the tortellini to al dente, no further.
3. COOL AND DRAIN: Drain the pasta and immediately transfer to the mixing bowl with the ice water. This stops the cooking process quickly. Once cooled, drain the pasta through a colander, and set aside.
4. MAKE DRESSING: In a large mixing bowl, place the extra virgin olive oil, balsamic vinegar, Dijon mustard, garlic powder, kosher salt and black pepper. Whisk together for approximately 1 minute until the dressing is emulsified (ingredients are combined as one and thickened).
5. COMBINE: Add the cooked and cooled tortellini, plum tomatoes, parsley, basil, prosciutto, scallions, Pecorino Romano cheese and Parmesan cheese. Mix all ingredients together until all of the ingredients are incorporated, and the tortellini is completely coated.
6. REST AND SERVE: Transfer to a serving bowl and cover with plastic wrap. Let rest at room temperature for at least 30 minutes to allow the flavors to develop.