How to Make Tortellini Salad Italian Style - Recipe in description
Bring out the wonderful flavours of tomato, mozzarella and spicy red pesto dressing with this unique take on pasta salad.
Preparation time: 30 minutes.
Difficulty: Easy
Calories per serving: Unspecified
Ingredients for 4 people:
Pesto:
75 g of dried tomatoes (from a jar)
50 g of cheese (pecorino), grated (alternatively Parmesan)
25 g of cashew nuts
1 bunch of basil, fresh preferred
2 cloves of garlic, add more depending on your taste
4 tablespoons of oil from the jar of tomatoes
2 tablespoons of white balsamic vinegar
Water if needed
Salt and pepper
For the salad:
800 g of fresh tortellini with cheese filling
500 g of cherry tomatoes
250 g of mozzarella
50g of pitted black olives
Cook tortellini according to instructions on the packet in salted water, drain and rinse with cold water. Let it cool down slightly.
Cut the dried tomatoes into strips for the pesto sauce. Finely grate the cheese. Peel and finely chop the garlic.
Now, crush the dried tomatoes, grated cheese, cashew nuts, basil and garlic in a blender until it all becomes a solid paste, and then mix with oil.
Dilute the pasta with balsamic vinegar and, if necessary, with a little water to get a creamy consistency. Season with salt and pepper if needed.
Mix the tortellini in a bowl.
Now, cut the cherry tomatoes into quarters or by half.
Dice the mozzarella cheese and cut the olives in half.
Mix together with tortellini, cover, and leave to stand.
Author: alina1st
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Pesto Tortellini Pasta Salad
pesto tortellini pasta salad. we’re trying to celebrate sundried tomatoes because they deserve a moment. they are the quiet star of this pesto tortellini pasta salad.
here’s the recipe:
2 cups basil leaves
1/4 cup toasted pine nuts
1/3 cup grated parmesan, plus more for topping
1 garlic clove, peeled
1/3 cup olive oil
1/2 teaspoon kosher salt
1 pound tortellini pasta
1 teaspoon olive oil
1/4 cup sundried tomatoes, diced
1/4 red onion, thinly sliced
1/2 pound sungold tomatoes, sliced in half
1 cup small mozzarella balls
to make the pesto: add the basil, pine nuts, parmesan, garlic clove, olive oil and salt to a small blender. pulse until smooth. adjust the salt to your liking.
boil up the tortellini per the package’s instructions. mine said about 4 minutes. drain and rinse off so it cools quickly. transfer to the fridge to speed up the cooling process. add the tortellini to a big bowl, along with the mozzarella balls, sundried tomatoes, sungold tomatoes, red onion. add the pesto. toss together, along with a drizzle of olive oil and more parmesan.
PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
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*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
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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!