Italian Tortellini Salad

For Dressing

1. Add the balsamic vinegar, garlic, Dijon mustard, Italian seasoning, salt and pepper in a clean bowl; mix the ingredients with a whisk.
2. Slowly start pouring the olive oil in the vinegar mixture while whisking continuously. This process should take 2 minutes. Keep the dressing aside.

For Cooking Tortellini:

1. Fill a large pot with water, season with salt and bring it to a boil over a medium-high flame.
2. Add the tortellini pasta to the boiling water and cook the pasta until al dente. Use packet instruction for accurate cooking timings. Be cautious of over cooking the pasta.
3. Drain the pasta in a colander and rinse it with cold water to stop cooking. Let the water drain completely for a few minutes.

For Salad:

1. In a large salad bowl, add the tortellini and drizzle half of the prepared dressing. Mix with a wooden spoon, making sure to coat every tortellini piece evenly.
2. Add sun dried tomatoes, spinach, prosciutto and basil to the tortellini and toss the salad with wooden spoons.
3. Add the remaining dressing to the salad and toss again to mix everything well.
4. Add pine nuts and parmesan and toss the salad lightly again.
5. Serve as a salad or as a side dish.

Trivia

• Tortellini pasta in Italy is also known as ombelico that refers to the belly button shape of the pasta.
• Until the 19^th century, tortellini was served only in affluent homes on holidays.