Tortellini Salad with Garlic Parmesan Dressing

9oz Three Cheese Tortellini*
Romaine Lettuce
6-8 Artichoke Hearts (quartered)
2/3 cup Grape Tomatoes
1/2 cup Prosciutto (chopped)
1/4 cup Cannellini Beans
1/4 cup Carrots (sliced)

Dressing
1/2 cup Mayo
1/4 cup Parmesan Cheese (grated)
1/4 cup Buttermilk†
2 tsp Garlic (minced)
1 tsp Italian Parsley (minced)
1 tsp Lemon Juice
1 whisper Nutmeg

*I used Buitoni shown below
†You can also use regular milk

(1.) Combine the ingredients of the dressing and mix thoroughly. Place in refrigerator for at least two hours. (2.) Cook and drain tortellini according to directions. Rinse and set aside to cool. (3.) Chop vegetables and prosciutto. Mix all ingredients in a large bowl and garnish with a Pepperoncini pepper.

Delizioso!