"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tortellini Salad with Grilled Tomato Vinaigrette Recipe

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This recipe for Tortellini Salad with Grilled Tomato Vinaigrette, by , is from The Carpenter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maggie Carpenter
Added: Monday, August 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Tomato Vinaigrette Ingredients:
3 roma (plum) tomatoes
1 tablespoon tomato paste
1 clove garlic, minced
3 tablespoons red wine vinegar
3 tablespoons balsamic vinegar
2 teaspoons Dijon-style prepared mustard
1 teaspoon honey
1/3 cup olive oil
1/3 cup vegetable oil
Salt and pepper to taste


Salad Ingredients:
1 pound stuffed tortellini pasta, uncooked
3 ounces diced hard salami
3/4 cup diced provolone cheese
2/3 cup sliced celery
1/4 cup sliced black olives
1/2 cup red bell pepper, diced
1 tablespoon red onion, diced
1/4 cup chopped fresh parsley
2 teaspoon capers
1 tablespoon fresh lemon juice
Salt and pepper to taste

Directions:
Directions:
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

Preheat oven broiler and place halved tomatoes on a sheet pan 6 inches from the broiler. Broil skin side up until the skin is wrinkled and partially blackened.

Place the tomatoes in a food processor and add the tomato paste, garlic, red wine vinegar, balsamic vinegar, mustard and honey. Blend until smooth. With the processor running, add the olive oil and vegetable oil in a thin steady stream. Season with salt and pepper.

In a large bowl, combine the tortellini, cheese, salami, celery, olives, bell pepper, onion, parsley, capers and lemon juice. Gently toss and drizzle with vinaigrette to coat. Season with salt and pepper and serve immediately. Best served at room temperature.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
READY IN 40 Min

 

 

 

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