Carpese Salad with Tortellini

8-10 servings as a side

Ingredients

• 12 ounces cheese tortellini
• olive oil, for drizzling

Dressing:

• ¼ cup red wine vinegar
• 1 teaspoon Dijon mustard
• 2 cloves minced garlic
• ½ cup olive oil (preferable extra-virgin)
• salt and pepper

Salad:

• 8 ounces mini mozzarella balls, cut in half or cubed mozzarella
• 8 ounces grape tomatoes, cut in half
• 3 ounces chopped prosciutto
• ½ cup fresh torn basil leaves

Instructions

1. Cook the tortellini according to package directions in plenty of well salted water to al dente. Drain well and place in a bowl. Drizzle with a little olive oil so they don't stick together and toss. Let them cool off a little then cover and refrigerate until cold.
2. Meanwhile make the dressing: Whisk the vinegar and mustard together in a small bowl. Drizzle in the olive oil slowly while whisking. Stir in the garlic and a couple dashes salt and pepper.
3. Add the mozzarella, tomatoes, prosciutto, basil and tortellini to a large bowl. Add the dressing and toss gently with a wooden spoon.
4. Season well with salt and pepper to taste.
5. Serve at room temperature or chilled.