INA GARTEN TORTELLINI SALAD RECIPES

Name: Tortellini Salad
Prep time: 15 min
Total time: 45 min
Ingredients: 4 ounces prosciutto (about 8 slices); 3 tablespoons extra-virgin olive oil, plus more for brushing; Coarse salt and freshly ground pepper; 18 ounces cheese tortellini; 1 8-ounce package frozen peas (about 2 cups); 1/2 teaspoon freshly grated lemon zest, plus 2 tablespoons juice; 1 cup baby arugula; Finely shredded Parmesan, for serving

TORTELLINI SALAD RECIPE | MARTHA STEWART

Tortellini Salad Recipe | Martha Stewart image

Hold off on tossing in the prosciutto crisps and arugula in this Tortellini Salad until just before serving to keep them crisp.

Provided by Martha Stewart

Categories Pork Recipes

Total Time 45 minutes

Prep Time 15 minutes

Number Of Ingredients 8

Ingredients

4 ounces prosciutto (about 8 slices)
3 tablespoons extra-virgin olive oil, plus more for brushing
Coarse salt and freshly ground pepper
18 ounces cheese tortellini
1 8-ounce package frozen peas (about 2 cups)
1/2 teaspoon freshly grated lemon zest, plus 2 tablespoons juice
1 cup baby arugula
Finely shredded Parmesan, for serving

Steps:

Preheat oven to 400 degrees. Arrange prosciutto in a single layer on a parchment paper-lined rimmed baking sheet. Brush lightly with oil, and bake until crisp, about 10 minutes. Let cool completely.
In a large pot of boiling, salted water, cook tortellini according to package instructions. Add peas, then immediately drain. Let cool 10 minutes, then toss in a large bowl with lemon zest and juice, and olive oil. Season with salt and pepper.
Break prosciutto into large pieces and toss with pasta along with arugula. Serve in bowls topped with cheese.

INA GARTEN - FOOD.COM - RECIPES, FOOD IDEAS AND VIDEOS

Ina Garten - Food.com - Recipes, Food Ideas And Videos image

Wonderful dish for the summer and your fresh tomatoes. This recipe serves 12, so you may want to cut in half for smaller servings. Please note: this is an adopted recipe and I have just made it myself. Findings: I used different pasta since it's what I had to hand, and this made quite a large serving bowl filled to the top, and fusilli would have been easier to mix so it's the better choice. Taste? (dreamy look coming over me) awesome... if you love sundried tomatoes you gonna Looooove this ! I doubled the dressing,(more garlic is good) but left the capers to be added at the end by those who like them.. the bowl with the dressing would probably have been licked clean if only the others would have left one of us at the table alone LOL ! the dressing and the pasta compliment each other perfectly. We totally adored this recipe, I hope that you do too :) ZWT REGION: Italy.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

1 lb fusilli (spiral)
kosher salt
olive oil
1 lb ripe tomatoes, cut in medium dice
1/4 cup good black olives, such as Kalamata, pitted and diced
1 lb fresh mozzarella cheese, cut in medium dice
6 sun-dried tomatoes packed in oil, drained and chopped
1 cup freshly grated parmesan cheese
1 cup packed basil leaves, cut in julienne
5 sun-dried tomatoes packed in oil, drained
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 -2 garlic clove, diced
1 teaspoon capers
2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper

Steps:

Cook pasta in large pot of boiling, salted water with splash of oil. Boil 12 minutes, or according to directions on package. Drain well and allow to cool.
Place pasta in bowl and add tomatoes, olives, mozzarella and chopped sun-dried tomatoes.
To make dressing: Combine sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in food processor until almost smooth.
Pour dressing over pasta, sprinkle with Parmesan and basil and toss well.

Nutrition Facts : Calories 369, FatContent 19, SaturatedFatContent 7.6, CholesterolContent 37.2, SodiumContent 695.3, CarbohydrateContent 32.2, FiberContent 2.1, SugarContent 2.5, ProteinContent 17.3

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