Tortellini Luncheon SaladDownload Recipe PDF of Tortellini Luncheon Salad
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tsp fresh basil, finely chopped
large pinch of herbs de provence
1/2 pound fresh cheese-filled tortellini 1⁄2 pound fresh sausage-filled tortellini 1⁄4 cup pine nuts, toasted
3/4 cup each red, yellow, and orange bell pepper, cored, seeded, and chopped
1/2 cup grated parmesano-reggiano cheese 1⁄2 cup fresh parsley, chopped
1/2 cup green onions, chopped
freshly ground sea salt
freshly ground black pepper
Combine vinegar, oil and basil. Set aside. Fill stock pot with water and a pinch of herbes de provence and bring to a boil. Add tortellinis and cook until al dente. Toss vinegar, oil and basil mixture with freshly cooked tortellini and cool to room temperature. In the meantime, place pine nuts in medium hot skillet and toast lightly. Remove pine nuts from skillet and cool. Once tortellinis and pine nuts are cooled, stir in peppers, cheese, parsley, and green onions. Season with salt and pepper to taste and serve. Salad may be made ahead and refrigerated. When ready to serve simply re-toss for a fresh look.
Balsamic vinegar is one of my favorite food items so that is why I love this salad so much. If you get multi-colored tortellini it adds to the beautiful presentation this salad provides. Have the recipe handy because everyone will be asking you for it!