TORTELLINI SALAD WITH FRESH BASIL - ABC 8NEWS - WRIC | Richmond, Virginia News & Weather

TORTELLINI SALAD WITH FRESH BASIL

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TORTELLINI SALAD WITH FRESH BASIL

6 servings

 

  • 1 pound cheese-filled tortellini (see note)
  • 2 to 3 quarts boiling salted water
  • 4 ounces shaved or bite-size cubes Parmesan cheese
  • 6 green onions, thinly sliced (include some green parts)
  • ½ medium sweet red pepper, cored, seeds removed, and coarsely chopped
  • ½ medium sweet yellow pepper, cored, seeds removed, and coarsely chopped
  • 1½ to 2 tablespoons finely snipped fresh basil leaves (no stems)
  •   or 1½ to 2 teaspoons dried basil leaves
  • About ½ cup Mustard Vinaigrette Dressing
  • Salt and freshly ground black pepper to taste
  • Freshly grated Parmesan cheese as desired for garnish
  • Sprigs of fresh basil as desired for garnish

 

In a deep large kettle/pot, cook tortellini in about 3 quarts salted boiling water for 6 minutes after water returns to a boil.  Drain and rinse thoroughly; drain well again.

In a large bowl, combine cooked tortellini, shaved or cubed Parmesan cheese, green onions, sweet red and yellow peppers, and basil, tossing lightly to mix.  Add desired amount of Mustard Vinaigrette Dressing and salt and pepper to taste; toss again lightly to mix.  Cover and refrigerate until ready to serve.  May serve chilled or at room temperature.  Top with grated Parmesan cheese just before serving.  Garnish with sprigs of fresh basil.

Note: Preferably choose a fresh handmade tortellini.  Meat, or spinach, or seafood-filled tortellini may be substituted for cheese-filled pasta.

Variation: Garnish with toasted pine nuts or toasted slivered blanched almonds.

 

Mustard Vinaigrette Dressing

about 1¼ cups

  • 1/3 cup red wine vinegar
  • 2 tablespoons balsamic vinegar (optional)
  • ½ to 1 teaspoon garlic juice
  • ¼ teaspoon dry mustard
  • Salt and freshly ground black or white pepper to taste
    Pinch of sugar (optional)
  • 2/3 cup extra virgin olive oil or other salad oil (corn, canola, or safflower oil)

 

In a small bowl, combine the first 7 or 8 ingredients, blending well.  With a wire whisk, gradually whisk in oil in a steady stream until mixture is smooth and well blended.  Store, tightly covered, in a glass or plastic container in the refrigerator until ready to use.  Just before serving, whisk again with a wire whisk.

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