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1
In a hot non-stick skillet over medium/high heat saute the chopped prosciutto until in gets browned and crispy. (use a spray or two of cooking spray if it starts to stick at all).
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2
Set pan aside to cool while you make the dressing.
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3
Whisk together the pesto, Greek yogurt, white vinegar, dill, garlic powder, and salt and pepper (to taste).
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4
Add the crispy bits of prosciutto, the cooked and cooled tortellini, mozzarella, green onions, cucumber, sundried tomatoes, and pimento, and mix well to coat.
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5
Don't worry if the dressing is a little thin right now, after chilling it with thicken slightly and cling to the salad better.
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6
Add any more salt and pepper to the finished salad now to taste, if you like.
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7
Cover and chill in the fridge for at least an hour.
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8
Before serving stir the salad to redistribute the dressing, and enjoy!
