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Your description was right, I did love it. This is good stuff. The only thing I did differently was skip the salt, but that's just personal taste. Awesome job!
Very good effort for the contest! If I could give this 4.5 stars I would, but since it's a contest recipe and there were a few things I'd change I had to go with 4. I used fresh refrigerated 4 cheese tortellini and Classico brand pesto (which is very good btw). The dressing combo of yogurt with the pesto is fabulous. It clung to the tortellini nicely and was just the right amount to coat the pasta, not too little and not swimming in it, with great flavor and texture. The tortellini I used were large and rich, and for me the addition of mozzarella made it almost too much cheese. I would leave it out, or use a bow tie or other type of unfilled pasta and keep the cheese. Loved the cuc's and especially the sun dried tomatoes! Regarding the prosciutto, I think I'd use a different meat, maybe pepperoni or a good salami type meat, as I found that browning the prosciutto made it a little too tough for the salad for my taste. Watch the addition of salt-with the saltiness of the prosciutto, and the salt in the prepared pesto, I don't think it's even a necessary ingredient, but that might be subjective to my taste. I will defnitely keep the dressing idea in mind for future recipes! Overall, a wonderful entry for the contest and I wish you luck!
Loved all the flavors of sun-dried tomatoes and prosciutto. I made my own pesto beforehand with fresh basil from my kitchen herb garden. Just yummy. The cheese tortellini were good and unexpected. You could substitute corkscrew or any type of pasta to save money or calories. I liked the green onions and pimientos also. Very good. Good luck in RSC!