Tuscan Pasta Salad


1/2 lb. fresh tortellini
1/2 lb. fresh tortelloni
1/4 c. Extra virgin olive oil
Additional 2 tbsp more olive oil to add to pot of water
2 tbsp. balsamic vinegar or Italian vinegarette
3/4 c. chopped salami, prosciutto, or turkey pepperoni
1/2 c. chopped baby spinach
1/2 c. oil-packed sun-dried tomatoes, chopped
1/4 c. freshly grated Parmesan

Optional Ingredients:
1/4 tsp fresh garlic
1/ tsp oregano
Diced mozzarella
Fresh basil leaves
Grilled vegetables to include zucchini and asparagus


In a large pot of boiling water (with 2tbsp olive oil added) , cook pastas according to package directions. Drain and transfer to large serving bowl.

Dressing: Whisk together olive oil and balsamic vinegar and season if you prefer with you garlic or oregano

In your bowl of pasta, add prosciutto, spinach, sun-dried tomatoes, dressing and fresh basil leaves and toss until well combined.

Garnish with Parmesan