Annual Meeting Tortellini and Prosciutto Salad

1 package (9 ounces) spinach tortellini 1 package (9 ounces) cheese tortellini ½ cup oil-packed sun-dried tomatoes, drained and sliced, 1 tablespoon of oil reserved 4 ounces thick-sliced prosciutto, cut into ?-inch dice 1/3 cup chopped red onion 1/3 cup minced fresh flat-leaf parsley Dressing 3 tablespoons red wine vine-gar 1 tablespoon Dijon mustard 1 large clove garlic, minced 1/2 teaspoon red pepper flakes 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crumbled Salt and freshly ground black pepper 1/2 cup extra-virgin olive oilCook the tortellini according to the instructions on the package for al dente. Drain in a colander and rinse briefly under cold running water. Shake the colander gently to drain completely. Toss carefully with the reserved tomato oil. Set aside.For the dressing: In a small bowl, whisk together the vinegar, mustard, garlic, pepper flakes, rosemary; add salt and black pepper to taste. Whisk in the olive oil gradually until an emulsion forms.Place the tortellini in a large serving bowl. Add the prosciutto, onion, sun-dried tomatoes and parsley. Toss together gently. Pour the dressing over the mixture and toss again, gently but thoroughly. Serve immediately, or cover and refrigerate for up to 8 hours.Serves eight to 10.

Cook?s note: Use any variety of tortellini, as long as you have 16-20 ounces.

Nutrition values per serving: 251 calories, 15 g fat (3 g saturated), 20 g carbohydrates, 1 g fiber, 9 g protein, 48 mg cholesterol, 480 mg sodium.

?Pasta Salad? by Barbara Lauterbach (2004 Chronicle, $18.95)