Tortellini Pasta Salad with Prosciutto, Shallots, and Peas

tortellini pasta salad in a bowl

The Grandma’s Pasta Salad that got famous on Reddit, with a few tweaks!


  • 4 shallots, peeled, cut in half lengthwise, and thinly sliced
  • 2 TBS unsalted butter
  • 1 TBS extra virgin olive oil
  • salt and pepper, to taste
  • 4 oz. prosciutto
  • 20 oz. cheese tortellini from the refrigerated section of the grocery store
  • 1 C frozen peas
  • 1 very large handful basil leaves, sliced into thin ribbons
  • 1 C store-bought Italian dressing
  • 2 TBS mayonnaise


  1. Preheat your oven’s broiler for the prosciutto and bring a large pot of water to a boil for the tortellini.
  2. Heat the butter and oil in a skillet over medium-high heat and add the shallots. Season with a pinch of salt and pepper and cook, stirring occasionally for 6-8 minutes until the shallots begin to brown. Turn the heat to low and cook for about another 10 minutes until caramelized. Set aside.
  3. Separate the slices of prosciutto and place on a foil-lined baking sheet. Set under the broiler for about a minute and a half until just crisped. Allow to cool slightly then cut into bite-sized pieces.
  4. Lightly salt the boiling water and add the tortellini. Allow the water to come back to a boil, then reduce the heat slightly to allow the pasta to boil gently – this will prevent it from bursting. Cook, stirring occasionally for about 7 minutes or until tender. Meanwhile, spread out a kitchen towel and lay some paper towels on top. Drain the tortellini and rinse under cold water, then spread out on the paper towels to cool and dry slightly.
  5. Whisk the Italian dressing and mayo together.
  6. Add the cooked tortellini, shallots, prosciutto, frozen peas (they’ll thaw quickly), and basil to a large bowl. Pour the dressing over the top (you may have more than you need, save it to add to the leftovers) and toss to combine. Refrigerate until ready to eat or enjoy immediately!

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