Tortellini Prosciutto and Pea Salad

Tortellini Prosciutto and Pea Salad – the best pasta salad EVER! One bite and you will be blown away! Cheese tortellini, prosciutto, green peas, basil, sun-dried tomatoes, Italian dressing, mayonnaise, and parmesan cheese. Super simple to make and tastes great. I could honestly make a meal out of just this pasta salad and be happy! This recipe makes a lot of food. It is great for a crowd. Whip up a batch ASAP.

plate of tortellini prosciutto and pea salad

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Easy Pasta Salad Recipe for a Crowd

This Tortellini Prosciutto and Pea Salad is a new favorite at our house. We both took one bite and were blown away! Cheese tortellini, prosciutto, green peas, basil, sun-dried tomatoes, Italian dressing, mayonnaise, and parmesan cheese. I could honestly make a meal out of just this pasta salad and be happy! This makes a lot of food. It is great for a crowd! It also keeps for several days in the refrigerator. Whip up a big batch on Sunday and eat it with lunch during the week. SO good!

plate of pasta salad with a spoon

How to Make Tortellini Prosciutto and Pea Salad

This pasta salad is super simple to make. Cook the tortellini according to the package directions. Drain and cool slightly. In a large bowl, combine cooked tortellini, chopped prosciutto, chopped fresh basil, chopped sun-dried tomatoes, frozen green peas, mayonnaise, and Italian dressing. Toss to coat. Add shaved parmesan cheese and enjoy!

  • There is no need to thaw the peas before adding them to the pasta salad. The heat from the pasta will thaw them quickly.
  • You can serve the pasta salad warm or cold.
  • You can use any flavor of dried tortellini you prefer. I used cheese tortellini. This would also be great with a cheese & spinach tortellini pasta.
  • I used Wishbone Italian Dressing. Any prepared Italian dressing works just fine.
  • The pasta salad will keep 3 to 4 days in an air-tight container in the refrigerator.
plate of tortellini prosciutto and pea salad

What to Serve with Tortellini Pasta Salad

This pasta salad has quickly become a favorite at our house. It goes with just about everything – grilled chicken, pork, steak, sandwiches, chicken fingers, and more! Give this a try the next time you need an easy side dish that is sure to please everyone.

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plate of tortellini prosciutto and pea salad

Tortellini Prosciutto & Pea Salad

Yield: 12 people
Prep Time 15 mins
Total Time 15 mins
Tortellini Prosciutto and Pea Salad – the best pasta salad EVER! One bite and you will be blown away! Cheese tortellini, prosciutto, green peas, basil, sun-dried tomatoes, Italian dressing, mayonnaise, and parmesan cheese. Super simple to make and tastes great. I could honestly make a meal out of just this pasta salad and be happy! This recipe makes a lot of food. It is great for a crowd. Whip up a batch ASAP.

Ingredients:

  • 1 (16-oz) package dried tortellini pasta
  • ¼ lb thinly sliced prosciutto
  • cups frozen green peas
  • ¼ cup chopped sun-dried tomatoes
  • 1 cup Italian dressing
  • 2 Tbsp mayonnaise
  • cup shaved parmesan cheese
  • ¼ cup chopped basil, or to taste

Instructions:

  • Prepare the tortellini according to package directions. Drain and cool slightly.
  • In a large bowl, combine cooked pasta, prosciutto, green peas, and sun-dried tomatoes.
  • Add mayonnaise and Italian dressing. Stir to combine.
  • Add shaved parmesan cheese and chopped basil to the pasta mixture.

Notes:

  • You can use any flavor of dried tortellini you prefer. I used cheese tortellini. This would also be great with a cheese & spinach tortellini pasta.
  • There is no need to thaw the peas before adding them to the pasta salad. The heat from the pasta will thaw them quickly.
  • You can serve the pasta salad warm or cold.
  • I used Wishbone Italian Dressing. Any prepared Italian dressing works just fine.
  • The pasta salad will keep 3 to 4 days in an air-tight container in the refrigerator.
plate of tortellini prosciutto and pea salad
plate of tortellini prosciutto and pea salad

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Comments

  1. Our year end summer church BBQ picnic is coming up next week. Wondering what covered dish to bring is now solved. This should be really good with brisket and pork shoulder. I assume this will be easy to double?
    Thanks!

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