Prosciutto Pasta Salad

Cool, delicious, and easy to make. From giovanniranausa.com.

Prosciutto Pasta Salad
Cooking Time: 10 – 15 minutes
Servings: 10 to 12


Ingredients:

one 20-ounce package Giovanni Rana 5 Cheese Tortellini (check for problem ingredients)
1 cup fresh green beans, trimmed and cut into 1-inch lengths
1 tablespoon kosher salt, plus more to taste
1/2 cup warm water
one 7-ounce package Giovanni Rana Basil Pesto (check for problem ingredients)
1/4 cup water
8 ounces fresh mozzarella pearls, halved
½ cup moist sun dried tomatoes, chopped (if tolerated or omit)
4 ounces thinly sliced prosciutto (if tolerated), cut into strips (a sharp pizza cutter works great for this)
freshly ground black pepper to taste (if tolerated)


Directions:

Cook the tortellini according to package instructions, adding the green beans and tortellini to the pot at the same time. While the pasta is cooking, make an ice water bath: Dissolve the salt in the warm water in a large bowl. Add 4 cups each ice and water and reserve. Drain the pasta, cool in the ice water bath for 2 minutes, then drain again and transfer the tortellini to a large bowl. Whisk together the pesto and water and toss gently with the tortellini. Add mozzarella, sun dried tomatoes, and prosciutto and gently fold to incorporate. Season with salt and pepper to taste.