• Jen

Tortellini Chopped Salad

As you will quickly learn in this space, I am not very inspired in the kitchen. I am, however, married to a fantastic cook, and will be his sous-chef (or wine drinker and pandora DJ) for life. We had family in town this weekend for a wedding and I urged Sam to keep it simple. He accepted the challenge and threw this old favorite together but made a few tweaks. He served it room temperature as a side to chicken cutlets and it was a huge hit and probably one of my favorite side dishes. After leftovers on Monday and Tuesday, I asked him to make it again tonight! It is sweater season after all...


Recipe:

1lb Cheese Tortellini (fresh is best if you can find it!)

1 jar of artichoke hearts, chopped

1 pint of grape tomatos, quartered

1 8oz container of fresh mozzarella pearls/cielegine, halved

4 whole roasted red peppers, chopped (approx 1/2 jar)

2oz hard pepperoni, diced

2oz dry salami, diced

3 tbsp pesto

2tbsp of hot peppers, diced

2 tbsp of pine nuts, whole

  1. Bring 2 quarts of water to a rolling boil. Add salt if desired.

  2. Add Tortellini. After water returns to a boil, cook for 5 minutes to until it floats. (Stir occasionally).

  3. Drain gently and let cool, saving some pasta water

  4. Mix all chopped ingredients and toss with the tortellini.

  5. Serve in a large dish over fresh arugula, top with shaved Parmigiano Reggiano and finish with balsamic glaze

  6. Enjoy!








#Recipe #Food #Dinner #Sam

277 views3 comments

©2018 higginspired.com