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Tortellini Salad

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  Olive oil 3 Tablespoon
  Sweet red peppers 2 Large, cored and seeded, 1 thinly sliced, 1 diced
  Yellow onions 2 Medium, thinly sliced
  Garlic 3 Clove (15 gm), minced
  Cheese tortellini/Meat tortellini 1 Pound
  Frozen green peas 1 Cup (16 tbs), thawed and drained
  Red wine vinegar 1 1⁄2 Tablespoon
  Basic chicken stock/Canned chicken broth 1⁄2 Cup (8 tbs)
  Whole unblanched almonds 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon

Heat 1 tablespoon of the oil in a 10-inch skillet over moderate heat for 1 minute.
Add the sliced pepper, onions, and garlic, cover, and cook for 15 minutes, stirring occasionally, or until mushy.
Meanwhile, cook the tortellini according to package directions.
About 1 minute before the tortellini is done, add the peas and diced pepper to the pot and cook, uncovered, for the final minute.
Drain, rinse well, and place in a large bowl.
Transfer the skillet mixture to a food processor or an electric blender, add the vinegar, stock, almonds, salt, and remaining 2 tablespoons oil, and puree for 1 minute or until smooth.
Add to the bowl and toss well to mix

Recipe Summary

Difficulty Level: 
Side Dish

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