Tortellini Salad Italiana features tender pasta, colorful vegetables and fresh mozzarella cheese balls in a contemporary version of an Italian classic. This is a feast for the eyes and the mouth!
1 cup (4 ounces) halved small fresh mozzarella cheese balls (bocconcini)
1 cup bottled Italian vinaigrette dressing
1/2 cup (3 ounces) thinly sliced prosciutto
1/2 cup drained, diced sun-dried tomatoes
1/2 cup thinly sliced basil
0 Fresh cracked black pepper (optional)
Method
COMBINE prepared pasta, bell peppers, cheese, vinaigrette, prosciutto, tomatoes and basil in medium bowl. Sprinkle with pepper. Refrigerate for 1 hour.
Cook’s Tip: Make this recipe lighter by substituting with fat free Italian vinaigrette dressing.
