Tortellini Salad with Crispy Prosciutto

A glass bowl filled with a colorful salad of arugula, tortellini pasta, cherry tomatoes, prosciutto, and parmesan, drizzled with balsamic glaze, sits on a white surface with a white cloth in the background.

Tortellini Salad with Crispy Prosciutto

This tortellini salad pan-fries cheese tortellini until golden and crispy, then tosses it with arugula, cherry tomatoes, and crispy prosciutto in a lemon Parmesan dressing. Ready in 25 minutes.

Prep Time10

Cook Time15

Course: Main Course, Salad

Cuisine: Italian

Keyword: prosciutto, salad, tortellini

Servings:

Calories: 576kcal

Ingredients

For the Salad

10 ounces cheese tortellini refrigerated
1 tablespoon olive oil divided
½ cup water
5–6 cups arugula roughly chopped
12 ounces cherry tomatoes halved
4-5 slices prosciutto

For the Lemon Parmesan Dressing

1 lemon juice of
1 small garlic clove
1 teaspoon Dijon mustard
½ cup olive oil
⅓ cup grated Parmesan cheese
Salt and black pepper to taste

For Serving

Shaved Parmesan cheese
Balsamic glaze for drizzling

Instructions

Heat ½ tablespoon olive oil in a large skillet over medium heat. Add the tortellini and water. Cook, stirring occasionally, until the water evaporates and the tortellini becomes tender, about 5–7 minutes.
Add the remaining ½ tablespoon olive oil and continue cooking for 3–5 minutes, stirring occasionally, until the tortellini develops golden, crispy edges. Remove from heat.
While the tortellini cooks, heat a separate skillet over medium heat. Add the prosciutto and cook for 2–3 minutes per side, or until crisp. Transfer to a paper towel-lined plate and let cool slightly before breaking into bite-sized pieces.
In a large serving bowl, combine the chopped arugula and halved cherry tomatoes.
Prepare the dressing by adding the lemon juice, garlic, Dijon mustard, olive oil, Parmesan cheese, salt, and pepper to a blender or food processor. Blend until smooth. Alternatively, finely mince the garlic and shake all dressing ingredients together in a mason jar until well combined.
Add the warm tortellini and crispy prosciutto to the salad. Pour the dressing over the top and gently toss until everything is evenly coated.
Finish with shaved Parmesan and a drizzle of balsamic glaze, if desired. Serve immediately and enjoy.

Notes

Storage Instructions

Store leftover salad in an airtight container for up to 2 days in the fridge
For the best texture, store the dressing separately and add just before serving.
Keep in mind that the arugula will soften and the tortellini will lose some of its crispness as it sits.
This salad is best enjoyed fresh, but can be eaten cold the next day.

Tips

Refrigerated cheese tortellini works best for achieving crispy edges.
Add grilled chicken for extra protein and a more filling meal.
Swap arugula for mixed greens or baby spinach if preferred.
For even more flavor, use freshly grated Parmesan in the dressing.

Nutrition