Tortellini Salad With Fresh Basil And Tomatoes In Vinaigrette Recipes

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TORTELLINI SALAD WITH FRESH BASIL AND TOMATOES IN VINAIGRETTE



Tortellini Salad With Fresh Basil and Tomatoes in Vinaigrette image

I took an idea from Michael Chiarello on the Food Network, and tweaked it according to a favorite vinaigrette recipe of mine. This is a delightful main-dish salad on a hot summer night. Grill up some foccacia, brushed with a good olive oil like Frantoia or Ravida, and serve it in pie-shaped wedges alongside. Good eats!

Provided by Maumeeprof

Categories     One Dish Meal

Time 40m

Yield 12-14 1/2 cup servings, 12-16 serving(s)

Number Of Ingredients 12

1/4 cup balsamic vinegar (good quality)
2 -3 garlic cloves, minced
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup extra virgin olive oil (basic, not the good stuff)
16 ounces dried cheese tortellini
1 -2 tablespoon extra virgin olive oil (the good stuff)
2 (16 ounce) containers cherry tomatoes or 2 (16 ounce) containers campari tomatoes, quartered
8 -10 ounces feta cheese, crumbled
6 -8 scallions, sliced
1/3 cup fresh basil, torn

Steps:

  • For the Vinaigrette: Whir first five ingredients in blender until smooth. Drizzle thin stream of olive oil in until all is emulsified. Set aside.
  • Boil tortellini according to directions, drain, rinse in cold water to stop the cooking. Spread cooked pasta out on a jelly roll pan, drizzle with the good olive oil and sprinkle with pepper; stir up to coat tortellini with oil. This prevents the pasta from going glue-y when added to the rest of the salad ingredients. Set aside, covered with plastic wrap, at room temperature for up to a couple hours.
  • In a very large bowl, place quartered tomatoes, feta cheese crumbles, scallions, and pour about half the vinaigrette over, tossing gently. Refrigerate the tomato mixture until 2-3 hours before serving.
  • About 2-3 hours before serving, toss the oiled tortellini with the tomato mixture, add a bit more dressing, if you think it needs it. Refrigerate. Just before serving, toss the fresh basil with the tortellini-tomato mixture. Serve.

Nutrition Facts : Calories 355.9, Fat 26.3, SaturatedFat 7, Cholesterol 33.7, Sodium 416.9, Carbohydrate 22.4, Fiber 1.9, Sugar 3.4, Protein 8.9

TORTELLINI SALAD WITH ASPARAGUS AND FRESH BASIL VINAIGRETTE



Tortellini Salad With Asparagus and Fresh Basil Vinaigrette image

Make and share this Tortellini Salad With Asparagus and Fresh Basil Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 45m

Yield 10 serving(s)

Number Of Ingredients 12

6 tablespoons extra virgin olive oil
1/2 cup chopped fresh basil
3 tablespoons fresh lemon juice
1 shallot, minced
1 garlic clove, minced
salt
pepper
1 lb asparagus, tough ends trimmed and sliced thin on the bias
2 (9 ounce) packages fresh cheese tortellini
1/4 cup pine nuts
1 pint grape tomatoes or 1 pint cherry tomatoes, halved
1 ounce parmesan cheese, grated (about 1/2 cup)

Steps:

  • Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl large enough to hold the salad.
  • Cook the asparagus in 4 quarts boiling water seasoned with 1 tablespoon salt until tender, about 3 minutes.
  • Transfer the asparagus to a colander using a slotted spoon (do not discard the boiling water).
  • Shake out any excess water and toss with the vinaigrette.
  • Return the water to a boil, add the tortellini, and cook until tender, following the package directions.
  • Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing.
  • Refrigerate until chilled, about 30 minutes.
  • Toast the pine nuts in a small skillet over medium heat until golden and fragrant, about 5 minutes.
  • Just before serving, stir the toasted pine nuts, tomatoes, and Parmesan into the salad and season with salt and pepper.

Nutrition Facts : Calories 281.9, Fat 15.1, SaturatedFat 3.6, Cholesterol 23.9, Sodium 366.3, Carbohydrate 28.4, Fiber 2.4, Sugar 2.1, Protein 9.9

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