|The unveiling of the smoked meat!
TORTELLINI SALAD FOR OLIVIA’S BIRTHDAY, BILL’S BRISKET, or YOUR SUMMER BASH
18-20 oz. fresh cheese tortellini (find in refrigerator case)
2 small zucchini, cut into matchstick size pieces
1 small yellow squash, ditto
1 red sweet pepper, ditto
1 yellow sweet pepper, ditto
1 green or orange sweet pepper, ditto
1/4 c minced red onion
1/4# hard salami, cut into 1/4″ slices (I like sopressata for this.)
1/3 c each fresh basil and parsley, chopped (keep out 1 T for garnish)
1/2 t dried oregano or Herbes de Provence
1/2 c freshly-grated Parmesan cheese (keep out 2T for top of dish)
3 cloves garlic, minced
3T red wine vinegar
2T Dijon mustard
1/3 c Extra-virgin olive oil
Kosher salt; Freshly-ground Pepper;1/8 t crushed red pepper
Cherry Tomatoes for garnish
In 8 qt. stock pot, bring 5-6 qts. well-salted water to boil. Add fresh tortellini and cook about 8 min or according to package directions.
Meantime, make dressing: In large bowl (or baby food processor), whisk together red wine vinegar, garlic and Dijon mustard. Slowly pour in olive oil and whisk until emulsified (creamy and satiny). Add salt and peppers; stir well. Set dressing aside.
Drain tortellini while still a tad al dente and, while hot in colander, add all zucchini and yellow squash. Stir gently to let heat of pasta cook the squash just a tad. Allow pasta and squash to cool, stirring periodically.
Add sliced peppers, salami, all but 2 T parmesan all but 1T fresh basil, and the oregano or Herbes de Provence. Stir gently; tortellini can fall apart easily. Drizzle most of dressing onto salad and combine. (Save some dressing to add right before serving)
Refrigerate until needed or overnight. To serve, add extra dressing and taste salad for seasoning. Add salt and pepper as needed. Garnish with reserved basil or parsley, Parmesan cheese, and cherry tomatoes. (If refrigerated overnight, you’ll definitely need to re-season.)
Note: If you have any other vegetables, add them. This version has some fresh, minced broccoli as well as some diced carrots.
Note: For vegetarian or vegan option, skip salami and, for vegan, use pasta made without eggs and leave off Parmesan.