Tortellini Salad

"I found this recipe in my Joy of Pasta cookbook. It actually is a pasta salad with farfelle, but I prefer the look and taste of cheese tortellini. A mandolin is key for slicing the vegetables. Makes a beautiful presentation. Takes a little time to prepare, but well worth it!"
 
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Ready In:
4hrs
Ingredients:
15
Serves:
6-8
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ingredients

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directions

  • In a medium bowl, combine onion, olives, mushrooms, artichoke hearts, oil, vinegar, marjoram and dill. Allow to sit for 2-3 hours. It is not necessary to refrigerate.
  • Cook the tortellini until al dente. Drain well, transfer to a cloth towel and pat dry. Place in large mixing bowl.
  • To the pasta, add the celery, tomatoes, green pepper, parmesan cheese, salt and pepper to taste and the marinated vegetables.
  • Toss lightly, but well.
  • Salad should be made ahead (at least an hour to combine flavors) and kept in the refrigerator.
  • Take it out 30 minutes before serving and taste. I usually add a bit more vinegar and parmesan cheese at this point - but this is up to your taste.
  • Toss lightly again before serving. Place in a colorful bowl or platter.

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Reviews

  1. I actually have that cookbook but would never have thought of trying this with tortellini. I don't like celery, so I omitted it. The pasta salad was really great, and I loved the cheese tortellini in it.
     
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