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Prep Time: 240 Minutes Cook Time: 0 Minutes |
Ready In: 240 Minutes Servings: 8 |
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I found this recipe in my Joy of Pasta cookbook. It actually is a pasta salad with farfelle, but I prefer the look and taste of cheese tortellini. A mandolin is key for slicing the vegetables. Makes a beautiful presentation. Takes a little time to prepare, but well worth it! Ingredients:
1 small red onion, thinly sliced and separated into rings |
1 cup black olives, pitted |
8 ounces fresh mushrooms, sliced very thin |
1 (14 ounce) can artichoke hearts, drained and quartered |
6 tablespoons extra virgin olive oil |
3 tablespoons white vinegar |
1 teaspoon fresh marjoram, finely chopped or 1/2 teaspoon dried marjoram |
1 teaspoon fresh dill, finely chopped or 1/2 teaspoon dried dill |
8 ounces cheese tortellini |
1 cup celery, diagonally sliced |
1 cup cherry tomatoes, halved |
1/2 cup green pepper, diced |
1/2 cup parmesan cheese, freshly grated |
salt |
ground black pepper |
Directions:
1. In a medium bowl, combine onion, olives, mushrooms, artichoke hearts, oil, vinegar, marjoram and dill. Allow to sit for 2-3 hours. It is not necessary to refrigerate.
2. Cook the tortellini until al dente. Drain well, transfer to a cloth towel and pat dry. Place in large mixing bowl.
3. To the pasta, add the celery, tomatoes, green pepper, parmesan cheese, salt and pepper to taste and the marinated vegetables.
4. Toss lightly, but well.
5. Salad should be made ahead (at least an hour to combine flavors) and kept in the refrigerator.
6. Take it out 30 minutes before serving and taste. I usually add a bit more vinegar and parmesan cheese at this point - but this is up to your taste.
7. Toss lightly again before serving. Place in a colorful bowl or platter.
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