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Dinner Tonight: Tortellini Pasta Salad
Frozen tortellini is on my list of top-five staples. They're always in my freezer. I typically go the simple route: melt butter in a skillet, let it cook until nutty and brown, then add the tortellini in with whatever fresh herbs are around, a heap of Parmesan, and lots of black pepper.
But this salad is a less obvious use, and perfect for picnics when combined with summer vegetables and a simple Dijon vinaigrette. It's not exactly pasta salad, which I'd associate more with pestos and other sauces like that rather than this vinaigrette, but I suppose it's essentially a pasta-based salad. Treating the tortellini like any other ingredient in a salad works incredibly well, and I often (but not this time) add a few handfuls of spring greens to the bowl.
Call it what you will, but this one's worth adding to the summer picnic rotation.
Dinner Tonight: Tortellini Pasta Salad
About This Recipe
| Yield: | 4 |
| Active time: | 10 |
| Total time: | 15 |
| Rated: |  |
Ingredients
- 1 pound frozen tortellini
- 1 red bell pepper, seeded and sliced into strips
- 1 ear steamed or boiled corn, kernels sliced off the cob
- 1 tomato, halved, seeds squeezed out, flesh sliced into strips
- 1/2 medium cucumber, halved lengthwise, seeds scooped out, sliced into strips
- 1/2 small red onion, diced or thinly sliced
- 1/3 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 2/3 cup canola or olive oil or a combination
- salt and pepper to taste
- crumbled goat cheese to garnish
Procedures
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1
Bring a medium saucepan of water to boil. Add the tortellini and cook according to package directions, usually until they float. Drain, rinse, and allow to cool while preparing the other ingredients.
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2
In a small food processor (or whisk by hand in a large serving bowl), combine the vinegar and Dijon mustard. Process for 15 seconds until creamy, or whisk vigorously. Add the oil while the food processor is running to create a smooth emulsion, or dribble slowly into the bowl while whisking constantly. Season to taste with salt and pepper.
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3
Combine the vegetables and dressing in a salad bowl. Add the tortellini and toss gently to coat. Season to taste, and serve with goat cheese crumbled on top.
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