Thursday, June 2, 2011
Salad Day no. 2
I first feasted on this tortellini pasta salad at a friend's house, insisted she email me the recipe, couldn't wait for that and looked it up online for myself when I got home. It's that good: tangy, savory mouthfuls of joy . The dressing alone is worth drizzling on other veggie concoctions.
Again, we've altered the original recipe just a tad. We're not fond of olives, so those are out. Also, we drain the oil from the sun-dried tomatoes and keep it in reserve for the dressing, then add enough olive oil to make up the difference for the total amount called for.
Tortellini Pasta Salad
24 ounces cheese tortellini
2 cups celery, chopped
14 ounces artichoke hearts
3/4 cup green onion
1/2 cup sun-dried tomatoes in oil, drained and oil reserved
1/2 cup freshly grated Parmesan cheese
1/2 cup mayonnaise
Oil from tomatoes + olive oil to make 1/2 cup
1/4 cup red wine vinegar or champagne vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon oregano, ground
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried basil or 1 teaspoon minced fresh basil
1 clove garlic, minced or finely chopped
Cook and drain tortellini according to package instructions. Allow it to cool. If desired, slice or chop sun-dried tomatoes. Combine tortellini, celery, artichoke hearts, onion, sun-dried tomatoes, and cheese in a large bowl. In a separate small bowl, whisk together dressing ingredients and pour over salad. Serve immediately or cover and chill for 3 hours. Best if chilled overnight.