Tortellini Salad - Italian Pasta Vegetable Salad Recipe | RadaCutlery.com
A twist on the classic Italian pasta salad with added asparagus and garden fresh cherry tomatoes and a homemade dressing.
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How to Make Homemade Classic Creamy Italian Salad Dressing
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CLASSIC CREAMY ITALIAN SALAD DRESSING
Ingredients
* 1/4 cup white wine vinegar
* 2 tablespoons lemon juice
* 1/3 cup good quality olive oil
* 1/2 cup natural, high-quality mayonnaise
* 2 cloves fresh garlic, finely minced
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried parsley
* 1/2 teaspoon dried thyme
* 2 teaspoons honey
* 1/4 cup parmesan cheese, finely grated
* salt and pepper to taste
* a few tablespoons of water (ONLY IF NEEDED to thin the dressing out a little bit)
Instructions
* Add all ingredients to a large mason jar and shake very well until combined. Store in the fridge for a few hours before serving, or serve immediately over your favourite garden salad.
* Shake well before serving.
* If the dressing is too thick, simply add water one teaspoon at a time to thin it out to the desired consistency.
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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
Cold Italian Tortellini Salad Recipe
Learn how to make my easy Italian tortellini salad perfect for a summer picnic in this fun collab with Gemma Stafford of Bigger Bolder Baking.
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BETH’S EASY TORTELLINI SALAD RECIPE
Serves 4
INGREDIENTS:
1 lb (450 g) of 3-Cheese Tortellini
1 cup (230g) of store bought pesto
1 cup (230 g) sliced cherry tomatoes
8 oz (230 g) Mozzarella Peals, drained
½ cup (75 g) pitted Kalamata Olives, sliced
3 tbsp (45 ml) fresh basil, sliced into ribbons
METHOD:
Cook tortellini according to package instructions. Drain pasta and allow to cool slightly.
Transfer pasta into a large mixing bowl. Toss pasta with pesto until well coated. Add tomatoes, mozzarella, olives and fresh basil. Toss to combine.
Cover salad and refrigerate until ready to serve!
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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Greek Tortellini Salad
Looking for a hearty, easy-to-make recipe that’s loaded with fresh from-the-garden ingredients? Try our Greek Tortellini Salad. Perfect for potlucks and parties, but also great for a comforting dish at home, this recipe combines ingredients that work in unison to support gut health. We use Lifeway Farmer Cheese and Lifeway #Kefir to give this dish an extra bit of flavor and a pop of #protein and #probiotics. The cucumbers, tomatoes, and artichokes are loaded with #prebiotic fiber, which fuels those probiotics. It’s a tasty combination that you’re going to love. But make extra. This dish holds up in the fridge and makes for fantastic leftovers.