Zutaten für Tortellini Salad
- Red Onion
- Black Olives
- Fresh Mushrooms
- 1 cup quartered artichoke hearts
- Extra Virgin Olive Oil
- White Vinegar
- Fresh Marjoram
- Fresh Dill
- Cheese Tortellini
- 1 cup thinly sliced celery
- Cherry Tomatoes
- 1/2 cup chopped green bell pepper
- 1/2 cup grated Parmesan cheese
- salt to taste
- Ground Black Pepper
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Zubereitung von Tortellini Salad
- **Marinate the Vegetables:** In a medium bowl, combine 1/2 cup thinly sliced red onion, 1/2 cup sliced Kalamata olives, 1 cup sliced cremini mushrooms, 1 cup quartered artichoke hearts, 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried marjoram, and 1 teaspoon dried dill. Gently toss to combine.
- **Marination Time:** Allow the vegetables to marinate at room temperature for 2-3 hours. Refrigeration is not necessary.
- **Cook the Tortellini:** Cook 1 pound cheese tortellini according to package directions until al dente. Drain well.
- **Dry the Pasta:** Transfer the cooked tortellini to a clean kitchen towel or colander to remove excess moisture. Gently pat dry.
- **Combine Ingredients:** In a large mixing bowl, combine the drained tortellini, 1 cup thinly sliced celery, 1 cup chopped tomatoes, 1/2 cup chopped green bell pepper, 1/2 cup grated Parmesan cheese, salt, and pepper to taste.
- **Add Marinated Vegetables:** Add the marinated vegetables to the pasta mixture. Toss gently but thoroughly to combine.
- **Chill and Adjust:** Refrigerate the salad for at least 2 hours to allow the flavors to meld. 30 minutes before serving, taste and adjust seasoning. Add more red wine vinegar and/or Parmesan cheese to your liking.
- **Final Toss and Serve:** Give the salad a final, light toss before serving. Arrange in a colorful bowl or platter for a beautiful presentation.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
28 g
Zucker
14g
Fett
25g
Kohlenhydrate
10g
