Italian Tortelloni & Prosciutto Salad
with Tomatoes & Parmesan
- Eggs
- Milk
- Wheat
Using pillowy tortelloni may seem like cheating for a pasta salad, but when it tastes this good (and comes together this fast), who cares! For this 15-minute lunch, you’ll dig into a big bowl of cheese tortelloni (that’s tortellini’s XL cousin—more to love!) coated in a tangy Italian dressing and tossed with bite-size pieces of savory-salty prosciutto, juicy tomato, a shower of Parmesan cheese, and a generous helping of parsley for a boost of color and freshness.
Ingredients
9 ounce
Tortelloni
(Contains: Eggs, Milk, Wheat)
3 ounce
Italian Dressing
(Contains: Milk)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
2 unit
Tomato
2 ounce
Prosciutto
¼ ounce
Parsley
Nutrition Values
Utensils
Cooking Steps
• Place tortelloni and ½ cup water (1 cup for 4 servings) in a large microwave-safe bowl. Cover tightly with plastic wrap and microwave until tortelloni are tender, 3-5 minutes (5-8 minutes for 4). Drain tortelloni, then rinse with cold water until cooled. (No microwave? No problem! Bring a large pot of salted water to a boil. Once boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-4 minutes.)
• While tortelloni cook, wash and dry produce. Dice tomatoes. Roughly chop parsley. Tear or cut prosciutto into bite-size pieces.
• Shake off excess water from tortelloni; pat dry with paper towels. Wipe out large bowl and return tortelloni to bowl. Add dressing, tomatoes, parsley, half the prosciutto, and half the Parmesan. Toss until thoroughly coated. Taste and season with salt and pepper if desired.
• Divide tortelloni salad between bowls. Top with remaining prosciutto and remaining Parmesan and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious combination of flavors, with prosciutto adding a wonderful zesty touch.
- Ease of prep: Quick and simple to prepare, though some found microwaving the tortelloni challenging.
- Suggestions: Consider boiling pasta on the stovetop for better texture; some preferred it chilled 🍲.
- Portions: Generous servings satisfied most, though a few wanted more protein or less pasta.
- Tweaks: Try adding red onion or swapping parsley for spinach; some found cherry tomatoes worked better.
Reviews from our home cooks
I loved the tortellini and other ingredients. I chose to cook the pasta on the stovetop this time and was much happier with it. Great flavors and dressing. I would prefer cherry tomatoes but still good.
Calling this a 'salad' was a definite misnomer. There was WAY too much tomato, seriously some bites were just full tomato and dressing. I would recommend substituting one of the tomatoes with another green, maybe spinach? Finally, the instructions left the tortelloni undercooked (yes it all started floating in the boiling pot), unfortunately didn't find out until it was already tossed with everything else. Maybe include an easy check technique to make sure it's ready?
Fantastic! Did not need all the tortellini but some would like that... the prosciutto was excellent which added that certain something that added to the taste. Yay!
I'm still not a fan of prosciutto, but this was a good salad to eat regardless. Thinking if I can add other deli meats or protein to this next time.
I added lemon pepper, just for more flavor. I should've cooked tortellini on stove vs microwave. Ended up with sticky pasta in one big lump. After stirring and rinsing with hot water, was better.
The prosciutto should be torn, not cut. It packed into chunks which then had to be separated.
Loved the flavor! I would change the tortellini filling - the consistency is a weird texture.
My husband and I had this salad for supper. It was tasty and easy to prepare.
Refreshing, taste great hot or cold, and very quick with very little clean-up. Made this in the morning to take as lunch for work.
Delicious and simple. I thought it would be dry, but it was the perfect amount of dressing.
