Savory tortellini salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Tortellini, spinach-filled, frozen |
| 3 | tablespoons | Red wine vinegar |
| 1 | teaspoon | Dried basil |
| 1 | teaspoon | Dijon mustard |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Ground pepper |
| 1 | clove | Garlic; minced |
| ½ | cup | Olive oil |
| ¼ | cup | Parsley; finely chopped |
| 3 | ounces | Dry salami; cut in thin strips |
| 1 | Red bell pepper; seeded and sliced | |
| 2 | tablespoons | Pine nuts; toasted |
| 2 | tablespoons | Parmesan cheese; grated |
| Boston lettuce leaves | ||
Directions
Recipe by: the California Culinary Academy Preparation Time: 1:20 1. Cook tortellini according to package directions. Drain, rinse with cold water, and drain again. Set aside.
2. In a large bowl mix vinegar, basil, mustard, salt, pepper, and garlic. Using a whisk or fork, gradually beat in oil until well combined.
3. Lightly mix in tortellini, parsley, salami, pepper, pine nuts (if used), and cheese. Cover and refrigerate for 1 hour or longer to blend flavors. Serve on lettuce leaves.