INCREDIBLE PASTA SALADS - Episode 1: ‘Panzanella Tortellini Pasta Salad’
The classic Panzanella Salad made even more hearty and delicious by using tortellini! Chris x
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Tortellini pasta salad
Hi guy's, it's been a while since my last tutorial. life has thrown us through a loop but i had a little time to film. it's not my normal diy's but i wanted to let you all know i'm still here and hopefully i can film some more tutorials. thank you all for your loyalty and patience. god bless and thank you for watching.
Pesto Tortellini Salad with Fresh Mozzarella & Grape Tomatoes
A fragrant twist on a simple dish, this recipe features fresh cherry tomatoes, creamy fresh mozzarella and our DeLallo Ricotta-Spinach Tortellini all tossed in our famous Traditional Basil Simply Pesto® Sauce.
Italian Tortellini Pasta Salad | Easy summer side dish recipe!
The perfect summertime pasta dish couldn’t be anything other than this fresh Italian tortellini pasta salad. It’s chocked full of stuffed tortellini, red bell pepper, salami, olives, and so many other delicious flavors. Plus, a quick homemade Italian-style dressing marries everything together with a slight spice. It’s perfect all season long!
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Skip ahead:
00:00 Intro
00:32 Cooking the pasta
01:16 Blackening the bell pepper
02:37 Preparing the Italian dressing
06:31 Preparing the bell pepper
07:12 Mixing everything together
11:26 Tasting the pasta salad
INGREDIENTS
For the pasta salad:
- 1 lb tortellini
- 1 large bell pepper
- 1 small red onion, diced
- 3/4 cup mixed pitted olives, roughly chopped
- 1 jar marinated artichoke hearts
- 4 oz salami, chopped
- 1/2 cup pepperoncini, chopped
- 1/2 cup chopped fresh parsley
- 2 oz Parmesan cheese, shredded
For the Italian dressing:
- 3/4 cup olive oil
- 1/3 cup red wine vinegar
- 1 tbsp balsamic vinegar
- 1 small shallot, roughly chopped
- 2 cloves garlic, smashed
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 2 tsp Dijon mustard
- 2 tbsp fresh oregano leaves
- 10 leaves fresh basil
INSTRUCTIONS
For the pasta salad:
- Cook the pasta according to the package instructions. Once the pasta is cooked, remove it from the heat, drain, rinse with cold water to stop the cooking, and set it aside to cool.
- Heat a grill pan or cast iron skillet over high heat. Place the red pepper on the hot pan and cook until it is blackened on all sides, 8-12 minutes. Once the pepper is blackened, remove it from the heat and place it in a bowl with a tight-fitting lid to steam. After 5 minutes, scrape the black skin off of the pepper, discard the seeds and stem and dice the pepper.
- In a large bowl, combine the drained pasta and the prepared dressing (see below) and mix them together. Add the diced red pepper, red onion, olives, artichoke hearts, pepperoncini, salami, and parsley. Mix to combine and top with the Parmesan cheese. Store in the refrigerator for 2 hours before serving to allow the flavors to marinate.
For the dressing:
- Using an immersion blender or food processor, combine the olive oil, red wine vinegar, balsamic vinegar, shallot, garlic, kosher salt, black pepper, red pepper flakes, Dijon mustard, oregano leaves, and basil leaves. Blend until the herbs are finely chopped and set it aside.
#sidedish #summerrecipe #pastasalad #pasta
Tortellini Salad Recipe
This easy garden Tortellini Salad is the perfect BBQ side dish made with three-cheese cheese tortellini pasta, summer tomatoes, broccoli florets, and black olives.
See the full recipe #healthyrecipes #tortellinisalad #pastasalad
Garden Veggie Tortellini Salad using Pampered Chef's Garden Vegetable Dip!
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