TORTELLINI SALAD with ROASTED PINENUTS
~ Tuck this away ... it's a keeper!
2 lbs. fresh cheese filled tortellini pasta
(multi-colored look beautiful in a glass bowl)
1 seeded and chopped red pepper
1 seeded and chopped yellow pepper
1 seeded and chopped orange pepper
1 cup chopped green onions (with some green tops)
1 cup chopped toasted pinenuts
1 cup chopped fresh basil
1/4 cup chopped fresh dill (dried to taste)
1/2 cup grated Parmesan or feta cheese
additional snipped fresh basil for garnish
(poached chicken breasts or cooked shrimp optional)
1/4 cup balsamic vinegar
1-2 clove minced garlic
1/4 tsp. coarse salt
freshly ground black pepper to taste
1/2 cup extra-virgin olive oil
1/4 cup vegetable oil
- Bring pot of water to boil. Add tortellini and cook al dente according to package directions.
- Drain tortellini and place in large bowl. Add pepper, green onions, 1/2 cup toasted pinenuts, basil, dill and cheese.
- Make Dressing by combining vinegar, garlic, salt & pepper. Gradually whisk in olive and vegetable oil until well combined. Pour over tortellini and chill. Before serving place in chilled bowl and top with additional 1/2 cup of roasted pine nuts and additional fresh snipped basil.
- Note: For a complete meal add cooked (poached or grilled) sliced chicken breasts or cooked (sauteed or grilled) shrimp. (8 generous servings)
Gardener's Note: As sure as sure can be ... when peonies bloom, so comes the storm to blemish their pure face. Snip, smell and cherish before the rain hits.