Tortellini Salad
Tortellini Salad is an impressive dinner. Made with 3/4 lb. fresh spinach tortellini, 3/4 lb. fresh egg tortellini, 1 lb. broccoli florets, 1/2 lb. carrots, peeled and cut in 1/4-inch slices and 1 large red bell pepper, julienned, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Cook tortellini according to instructions.
Drain and place in large mixing bowl.
Cook broccoli just until tender.
Cook carrots just until tender.
Drain both and combine with tortellini.
Add peppers and fresh basil and toss.
Whip yolk, lemon juice, mustard and vinegar.
Pour oils in a thin steady stream to make a light mayonnaise.
Pour dressing over salad and toss to coat.
Serve at room temperature or slightly chilled.
Serves 8 to 10.
Looks festive and can be served meatless.
π· Perfect Pairings
Complete your meal with these
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