- 1 lb. Cheese Tortellini
- 1/4 c. Tuscan Olive Oil
- 2 Tbsp. Balsamic Vinegar (try the Denissimo)
- 1/2 Tbsp. Honey
- Kosher Salt, to taste
- Freshly ground Black Pepper, to taste
- 3/4 c. chopped Salami or Prosciutto
- 1/2 c. Baby Spinach
- 1/2 c. Sun-Dried Tomatoes, chopped
- 8 oz. cubed Mozzarella Cheese
- Pine nuts
- In a large pot of salted boiling water, cook tortellini according to package directions.
- Drain and transfer to large serving bowl.
- Make dressing: Whisk together olive oil, balsamic vinegar and honey and season with salt and pepper.
- To bowl, add prosciutto, spinach, sun-dried tomatoes, cheese and dressing. Toss until well combined. Garnish with pine nuts.
- Serve warm or cold.
