This Tortellini Pasta Salad is made with cheesy tortellini pasta, flavorful prosciutto, roasted red peppers, juicy tomatoes, Italian dressing, and Parmesan.
Bring a pot of salted water to a rolling boil and cook tortellini according to package directions. Drain and rinse under cold water until cooled.
Meanwhile, bake prosciutto on a parchment-lined baking sheet at 400 degrees F for 6-8 minutes, until dried and crisp (will continue to crisp slightly as it cools so don't overcook). Allow to cool slightly and crumble.
Place cooled tortellini, crumbled prosciutto, spinach, onion, roasted red peppers, and tomato in a large bowl.
Whisk together the salad dressing, mayonnaise, and Parmesan cheese, and pour over the salad. Toss to coat and serve or refrigerate until ready to serve.
Notes
Ingredients and Substitutions:
tortellini: tortellini is basically a must in this tortellini pasta salad, but you can really use any pasta, cooked to al dente and cooled.
prosciutto: no prosciutto? Try crispy bacon.
spinach: no spinach? Try chopped romaine or another leafy green.
roasted red peppers: no roasted red peppers? Try sun dried tomatoes, or roasting your own peppers!
Storage: This salad will keep up to 4 days in the fridge in an airtight container, making it great for meal prep!