“Delicious and simple--you can have this on the table in mere minutes. Use bottled vinaigrette or make your own. I used a double recipe of Bergy's Lemon Garlic Dijon Vinaigrette (Lemon Garlic Dijon Vinaigrette)--it was fantastic and complimented the dish perfectly. I served topped with freshly ground black pepper and freshly grated Parmigiano-Reggiano.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 (9 ounce) packagesfresh cheese tortellini
  • 0.5 (7 1/4 ounce) jar roasted red peppers, thinly sliced
  • 2 cups broccoli florets (1 bunch)
  • 12 cup dijon vinaigrette
  • 12 lb havarti cheese, cut in 1/4-inch cubes (I think provolone would also be good here)

Directions

  1. Cook tortellini in a large pot of boiling water according to package directions; add the broccoli for the last 5 minutes of cooking (you will probably be adding it the same time you add the pasta).
  2. Combine cheese, peppers and dressing in a large bowl.
  3. Drain pasta and broccoli; add to the other ingredients in the bowl and toss.

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