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tortellini pasta salad recipe

Written on Tuesday, August 23, 2016 | 9:18:00 AM

Serves : 4 - 6 servings 

Ingredients : 
- 2 cups (109 g) broccoli florets, chopped
- 2 cups (200 g) asparagus, chopped
- 1 tsp extra virgin olive oil
- Salt and freshly ground black pepper
- 9 oz (255 g) fresh cheese tortellini
- 2 cups (272 g) tomatoes, chopped, or cherry tomatoes, halved

- 2 tbsp (30ml) fresh lemon juice
- 1 clove garlic, minced
- ¼ cup (60 ml) extra virgin olive oil
- ½ tsp salt
- ¼ tsp freshly ground black pepper

Preparation Method :
1) Preheat oven to 400°F (204°C). Toss the broccoli and asparagus with 1 teaspoon olive oil along with a pinch each of salt and pepper. Place in a single layer on a baking sheet and roast for 20–25 minutes until tender. Remove from oven and set aside.

2) While the vegetables are roasting, make the pasta. Bring a large pot of water to a boil and add in the tortellini. Cook, according to package directions, until tender. When tortellini rise to the top of the water, remove them with a slotted spoon and place in a large bowl and let cool to room temperature.

3) Add the roasted vegetables and tomatoes to the bowl along with the cooked tortellini. Whisk together the lemon juice, garlic, olive oil, salt and pepper. Drizzle over the tortellini and toss together. Season to taste with salt and pepper and serve at room temperature or chilled.


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