Arugula tortellini salad is topped with all the flavors you crave in spring and summer, like peaches, salty prosciutto and tangy vinaigrettes!

Scale

9 oz spinach tortellini

10 oz arugula

4 peaches, pits removed and chopped

1/3 cup sliced almonds

8 slices of prosciutto

1/4 cup fetta crumbles

1/3 cup olive oil

2 tbsp white wine vinegar

1 tbsp lemon juice

2 tsp dijon mustard

Salt and pepper season

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In a pot over medium-high heat, add 4 quarts of water and bring to a boil. Add your pasta and cook according to the instructions (most tortellini pastas take just 2-3 minutes to cook).
While pasta is cooking, mix together your vinaigrette. Start by whisking together white wine vinegar, lemon juice and mustard. While whisking, slowly pour in your olive oil. This will help to emulsify the vinaigrette so that there isn’t a separation.
Once tortellini is cooked, strain and toss in a little bit of the vinaigrette so that the pasta does not stick together.
Next, turn the oven on broil and line a baking sheet with parchment paper. Lay 8-10 slices of prosciutto on the pan and broil for 4-6 minutes until the prosciutto starts to crinkle and look a little browned. Remove from oven and let it cool for 5 minutes while you assemble the rest of the salad. Be careful not to burn the prosciutto. Watch the oven carefully during this part.
In a skillet over medium heat, toast your almonds. You do not need to add any oil to the pan. The almonds will start to brown. Occasionally stir the almonds and remove once they are starting to become a bit fragrant and are turning light brown.
Assemble salad. Start by tossing arugula in vinaigrette. Add pasta, peach slices, toasted almonds, crispy prosciutto, feta crumbles.

Tips for meal prepping this salad:

Toss the pasta in a little bit of the vinaigrette immediately after cooking so that the pasta pieces don’t stick together. Store in an airtight container. These are our favorite glass snap-lid containers.
Do not add salad dressing to arugula if you are not planning on eating day-of. The arugula will become soggy. So, if you are meal prepping for meals throughout the week, wait to assemble and add the dressing on the salad right before eating.
Cut and portion toppings for easy assembly each day! Separate each topping in a container to have easy access for assembling in a short amount of time!