A meal in itself with a great loaf of bread (and a glass of wine?). Tortellini and Vegetables with Vinaigrette • 1 pound cheese or meat-filled tortellini • 2 cups broccoli flowerets • 1 1/4 cups finely julienned carrots • 1 1/2 tablespoons thinly-sliced scallion • 6 tablespoons olive oil • 2 tablespoons plus one teaspoon white wine vinegar • 1 teaspoon Dijon mustard • 2 tablespoons minced parsley • 2 teaspoons minced fresh basil or 1/8 teaspoon dried • 1 1/2 teaspoon fresh thyme or 1/4 teaspoon dried • 1 teaspoon minced garlic • 1/2 teaspoon salt • Freshly ground pepper 1. Cook tortellini; Drain immediately and rinse under cool running water. Drain well. Reserve in large bowl. 2. Steam broccoli about 3 minutes. Drain. Rinse under cold water. Steam carrots, about 1 minute. Rinse under cold water. Add broccoli, carrots and scallions to tortellini. 3. Whisk oil, vinegar and mustard in a bowl. Whisk in herbs and seasonings. Pour vinaigrette over salad; toss gently to mix. Refrigerate, covered, at least 2 hours. Remove from refrigerator at least 2 hours before serving. TAKE a LOOK:
4 Comments
Stacey snacks
5/6/2012 11:01:58 pm
Will you allow me to add some peas? I'm going to make this w my broccoli crop (soon to harvest!)
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Eileen
5/7/2012 01:03:56 am
Yes, please! Add some peas!
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3/13/2016 04:13:09 am
This may be my practice to dinner tonight with my friends at home because I do not have time shopping for materials that are difficult to get, maybe a salad with this recipe I will try.
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