Pesto Tortellini Salad with Fresh Mozzarella & Grape Tomatoes
A fragrant twist on a simple dish, this recipe features fresh cherry tomatoes, creamy fresh mozzarella and our DeLallo Ricotta-Spinach Tortellini all tossed in our famous Traditional Basil Simply Pesto® Sauce.
PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
☕Enjoy this content and want to show support? Consider buying me a coffee here: (my version of Patreon)
????INSTAGRAM:
????MY GEAR:
APRON:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
IMMERSION BLENDER:
MASAHIRO CHEF'S KNIFE:
MY FAV STAINLESS BOWL:
*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
|| MUSIC ||
––––––––––––––––––––––––––––––
bensound.com
––––––––––––––––––––––––––––––
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Italian Tortellini Pasta Salad | Easy summer side dish recipe!
The perfect summertime pasta dish couldn’t be anything other than this fresh Italian tortellini pasta salad. It’s chocked full of stuffed tortellini, red bell pepper, salami, olives, and so many other delicious flavors. Plus, a quick homemade Italian-style dressing marries everything together with a slight spice. It’s perfect all season long!
PRINT the recipe:
SUBSCRIBE for more great videos!
Like my page on Facebook:
Visit my website:
Check me out on Instagram:
------------------------------
Skip ahead:
00:00 Intro
00:32 Cooking the pasta
01:16 Blackening the bell pepper
02:37 Preparing the Italian dressing
06:31 Preparing the bell pepper
07:12 Mixing everything together
11:26 Tasting the pasta salad
INGREDIENTS
For the pasta salad:
- 1 lb tortellini
- 1 large bell pepper
- 1 small red onion, diced
- 3/4 cup mixed pitted olives, roughly chopped
- 1 jar marinated artichoke hearts
- 4 oz salami, chopped
- 1/2 cup pepperoncini, chopped
- 1/2 cup chopped fresh parsley
- 2 oz Parmesan cheese, shredded
For the Italian dressing:
- 3/4 cup olive oil
- 1/3 cup red wine vinegar
- 1 tbsp balsamic vinegar
- 1 small shallot, roughly chopped
- 2 cloves garlic, smashed
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 2 tsp Dijon mustard
- 2 tbsp fresh oregano leaves
- 10 leaves fresh basil
INSTRUCTIONS
For the pasta salad:
- Cook the pasta according to the package instructions. Once the pasta is cooked, remove it from the heat, drain, rinse with cold water to stop the cooking, and set it aside to cool.
- Heat a grill pan or cast iron skillet over high heat. Place the red pepper on the hot pan and cook until it is blackened on all sides, 8-12 minutes. Once the pepper is blackened, remove it from the heat and place it in a bowl with a tight-fitting lid to steam. After 5 minutes, scrape the black skin off of the pepper, discard the seeds and stem and dice the pepper.
- In a large bowl, combine the drained pasta and the prepared dressing (see below) and mix them together. Add the diced red pepper, red onion, olives, artichoke hearts, pepperoncini, salami, and parsley. Mix to combine and top with the Parmesan cheese. Store in the refrigerator for 2 hours before serving to allow the flavors to marinate.
For the dressing:
- Using an immersion blender or food processor, combine the olive oil, red wine vinegar, balsamic vinegar, shallot, garlic, kosher salt, black pepper, red pepper flakes, Dijon mustard, oregano leaves, and basil leaves. Blend until the herbs are finely chopped and set it aside.
#sidedish #summerrecipe #pastasalad #pasta
Italian Tortellini Salad
This Italian Tortellini Salad is sure to blow your company away with zesty flavor. Tortellini salad is a huge favorite with foodies looking for a light Italian lunch, and that's just what we're doing come summer time.
Click here for the full recipe:
Sign up for our free newsletter:
Don’t Forget to Follow Us on Social Media!
Facebook:
Pinterest:
Instagram:
Twitter:
About The Mr. Food Test Kitchen
The Mr. Food Test Kitchen is an established brand that keeps reinventing itself as it continues to grow. Today, the Mr. Food Test Kitchen TV segment is nationally syndicated through CBS worldwide distribution on 120+ TV stations, with a daily audience of over 2 million viewers.
The brand continues to create Quick & Easy cookbook titles (with millions of books sold). The success of these cookbooks is based on triple-tested recipes developed in the Mr. Food Test Kitchen using readily available ingredients with easy-to-follow directions, as well as strictly adhering to the Quick & Easy philosophy Art Ginsburg used when he first started on TV over 30 years ago. This philosophy still holds strong today.
MrFood.com is one of the nation’s fastest growing recipe websites since its re-launch in April 2010, with over 500,000 newsletter subscribers and millions of page views a week from fans around the world.
Tortellini Antipasto Salad
To get this complete recipe with instructions and measurements, check out my website:
Instagram:
Official Facebook Page:
Contact: Business@LauraintheKitchen.com
Twitter: @Lauraskitchen
Garden Veggie Tortellini Salad using Pampered Chef's Garden Vegetable Dip!
Get the Garden Veggie Dip here:
Get the recipe here:
Thanks for watching my videos! If you enjoy what you see, please hit the subscribe button while you're here!
As an independent consultant for Pampered Chef I earn commission on the products I sell. If you've enjoyed this video, please consider shopping with me. I appreciate your business.
You can shop my website 24/7 here:
Click here to join my recipe community: theflipflopchef.com
Follow me on Pinterest here: