It is rare that, in the span of 24 hours, I pin a recipe, make it, clean the dishes and sit down to post it — but here we are. This tortellini salad is right on the money. It’s not mayo-based and thus not heavy, and you can adjust the veggies to suit your tastes. Win!
Tortellini Pasta Salad
adapted from Serious Eats
1 pound tortellini
1 red bell pepper, seeded and sliced into strips
1 cup corn (I used frozen silver queen)
1 tomato, halved, seeds squeezed out, flesh sliced into strips
1/2 medium cucumber, halved lengthwise, seeds scooped out, sliced into strips
1/2 small red onion, diced or thinly sliced
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1/2 cup canola or olive oil or a combination
salt and pepper to taste
crumbled goat cheese to garnish
Cook pasta according to instructions, drain and set aside to cool.
Combine veggies with tortellini in a large bowl.
Mix vinegar, mustard, oil and salt and pepper. Drizzle onto salad to taste. Toss to combine, sprinkle with goat cheese and serve.
The original recipe called for 1/3 cup vinegar and 2/3 cup oil, but I didn’t use but about half. I’ve adjusted the measurements in the recipe above but use as much or as little of the dressing as you’d like.
OMAHA!,
jcristg
What the heck is silver queen corn?
Once again, your non-Southern fans will have no idea why you’re cheering about Omaha. At least you didn’t use the c-word this time.
Looked great and sounds easy! Go Cocks!