THE RECIPE JOURNAL · Lunch
Salad with Prosciutto, Gorgonzola, and Tortellini
This salad combines savory prosciutto, creamy Gorgonzola, and tender tortellini for a deliciously balanced meal. It’s perfect for a quick lunch or a light dinner that feels both fresh and satisfying.
FROM THE KITCHEN • Salad with Prosciutto, Gorgonzola, and Tortellini
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Prepare Prosciutto and Cook Tortellini
Start by slicing the prosciutto into thin strips about an inch long and a quarter-inch wide. Bring a large pot of lightly salted water to a boil, then add the tortellini. Cook them uncovered, stirring now and then, until they float to the surface and the filling is heated through—this usually takes around 3 minutes. Drain the tortellini and rinse them briefly under cold water to stop them from cooking further.
02
Make the Vinaigrette
Next, whisk together the olive oil, vinegar, minced garlic, chopped basil, oregano, salt, and pepper in a jar. Secure the lid and give it a good shake until everything comes together into a nice vinaigrette.
03
Toss Ingredients with Dressing
In a big bowl, combine the tortellini, prosciutto strips, crumbled Gorgonzola, diced bell peppers, and sliced onion. Pour the dressing over everything and gently toss with a couple of spoons until it’s all lightly coated. You can eat it right away or pop it in the fridge for a few hours to let the flavors really blend.
Why you’ll love it
This salad combines salty prosciutto, creamy Gorgonzola, and tender tortellini for a perfect balance of flavors and textures. It’s both hearty and fresh, making it a great choice for a satisfying meal that feels special but is easy to prepare.
How to serve
Serve chilled or at room temperature for the best taste. Pair it with a crisp white wine or sparkling water with lemon to brighten the flavors. Adding some toasted nuts or fresh herbs can also enhance the overall experience.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to two days. Keep any dressing separate until ready to serve to prevent the salad from becoming soggy. Reheat the tortellini slightly if you prefer a warm salad.
