• Place tortelloni and 1/2 cup water (1 cup for 4 servings) in a large microwave-safe bowl. Cover tightly with plastic wrap and microwave until tortelloni are tender, 3-5 minutes (5-8 minutes for 4). Drain tortelloni, then rinse with cold water until cooled. (No microwave? No problem! Bring a large pot of salted water to a boil. Once boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-4 minutes.)

• While tortelloni cook, wash and dry produce. Dice tomatoes. Roughly chop parsley. Tear or cut prosciutto into bite-size pieces.

• Shake off excess water from tortelloni; pat dry with paper towels. Wipe out large bowl and return tortelloni to bowl. Add dressing, tomatoes, parsley, half the prosciutto, and half the Parmesan. Toss until thoroughly coated. Taste and season with salt and pepper if desired.

• Divide tortelloni salad between bowls. Top with remaining prosciutto and remaining Parmesan and serve.