Tortellini Salad With Fresh Basil And Tomatoes In Vinaigrette
I took an idea from michael chiarello on the food network, and tweaked it according to a favorite vinaigrette recipe of mine. this is a delightful main-dish salad on a hot summer night. grill up some foccacia, brushed with a good olive oil like frantoia or ravida, and serve it in pie-shaped wedges alongside. good eats!!
Steps
For the vinaigrette: whir first five ingredients in blender until smooth.
Drizzle thin stream of olive oil in until all is emulsified.
Set aside.
Boil tortellini according to directions , drain , rinse in cold water to stop the cooking.
Spread cooked pasta out on a jelly roll pan , drizzle with the good olive oil and sprinkle with pepper.
Stir up to coat tortellini with oil.
This prevents the pasta from going glue-y when added to the rest of the salad ingredients.
Set aside , covered with plastic wrap , at room temperature for up to a couple hours.
In a very large bowl , place quartered tomatoes , feta cheese crumbles , scallions , and pour about half the vinaigrette over , tossing gently.
Refrigerate the tomato mixture until 2-3 hours before serving.
About 2-3 hours before serving , toss the oiled tortellini with the tomato mixture , add a bit more dressing , if you think it needs it.
Refrigerate.
Just before serving , toss the fresh basil with the tortellini-tomato mixt.
Ingredients
balsamic vinegar, garlic cloves, dijon mustard, salt, pepper, extra virgin olive oil, cheese tortellini, cherry tomatoes, feta cheese, scallions, fresh basil