Saturday, June 23, 2007

Tortellini and Pine Nut Salad

This is a beautiful and delicious salad. To make it extra pretty try using tri-colored tortellini.

Red peppers can be used instead of chili peppers, if you prefer. For best results, allow the salad to chill for at least an hour before serving.

Serves 4 – 6

2/3 lb fresh cheese tortellini
Dash of olive oil
1 (white) onion, very finely diced
1 red or green bell pepper, deseeded and very finely diced
3/4 cup toasted pine nuts
1 Ortega pepper, deseeded and sliced (optional)
4 inch piece of cucumber, very thinly sliced
1 orange, peeled and very thinly sliced

For the Dressing
1/4 cup olive oil
2 tbsp soy sauce
2 tbsp vinegar
Salt and freshly ground black pepper

1) Bring a large saucepan of water to a boil, and add the tortellini with a dash of olive oil. Cook for about 4 minutes, stirring occasionally, until tender. Drain and rinse under cold running water. Drain again and set aside.
2) Place the tortellini in a large mixing bowl and add the remaining salad ingredients. Toss together lightly.
3) To make the salad dressing, place the ingredients in a screw-top jar and shale well to combine. Wait to add the dressing just before serving.

Pour the dressing over the salad, toss, and serve.

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