"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

Italian chef salad with tortellini pasta Recipe

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This recipe for Italian chef salad with tortellini pasta, by , is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul Polito
Added: Wednesday, May 27, 2009


1 pound cheese tortellini, cook according to package directions and set aside to cool
1 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 cups heirloom cherry tomatoes, cut in half
1/2 bunch thinly sliced spring onions
1/2 cup cubed prosciutto
1/2 cup cubed salami
2 cups cubed mozzarella
1 teaspoon dried oregano
Salt and pepper to taste
1/2 cup grated Parmesan cheese
10 fresh basil leaves, cut into thin strips

1. In a large mixing bowl, combine olive oil, red wine vinegar, cherry tomatoes, onions, prosciutto, salami, and mozzarella; toss and season with oregano, and salt and pepper.

2. Transfer to a serving dish, sprinkle with grated Parmesan cheese and fresh basil; serve immediately.




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