Charlottes Tortellini Salad Food

CHARLOTTE'S TORTELLINI SALAD

Steps:

• Cook pasta in a large pot of boiling salted water until al dente. Drain and cool under cold water. Refrigerate until chilled.
• Prepare the dressing in a small bowl by whisking together the olive oil, lemon zest, lemon juice, walnuts, and honey. Refrigerate until chilled.
• In a salad bowl, combine pasta, peppers, red onion, olives, and chicken. Add lemon dressing and feta cheese, toss and serve.

MUFFULETTA TORTELLINI SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions. Drain and transfer to a large bowl.
• Add the tomatoes, giardiniera vegetables, artichokes, olives, olive oil and vinegar to the bowl with the tortellini.
• Thinly slice the mozzarella roll. Set half aside for garnishing the pasta. Quarter the remaining half and toss with the tortellini and vegetables.
• Season the pasta with additional salt and pepper. Toss with the parsley, reserving about a teaspoon for garnish. Transfer to a flat plate and surround the pasta salad with the reserved cheese slices and top with the parsley garnish. Serve at room temperature.

TORTELLINI SALAD

Steps:

• Start by defrosting/cooking the cheese tortellini in a pot of boiling water. The tortellini are ready when they float in the water and are heated through. Move them to a colander to drain, and set aside.
• Drain and coarsely chop the black olives (you can use pre-chopped olives to save time). Peel the onion, de-seed the pepper, and coarsely chop them as well.
• Place chopped vegetables and cheese tortellini in a large bowl. Sprinkle desired amount of cheese (feta or mozzarella) and the olive oil and red wine vinegar over the vegetables and tortellini, and then toss it all together. If you are using mozzarella cheese, it will probably melt a bit, which is fine.
• Give the salad a taste, and add salt and pepper as desired. You may also want to add more olive oil or vinegar, depending on your preference. You can eat the salad right away, warm, or save it for later and eat it cold. The flavors will meld and (in my opinion) get better with time, so make sure you make enough for leftovers!

CHARLOTTE'S TORTELLINI SOUP

Steps:

• Brown sausage in pot; drain off fat. Add onions and saute until tender. Add carrots, celery, beef broth, red wine, tomatoes, ketchup, Italian seasoning, and garlic. Bring to a boil and simmer for 30 minutes. Skim away the fat from the soup.
• Stir in the zucchini, tortellini, red bell pepper, and parsley. (If you use fresh tortellini, cook them according to package directions.) Simmer, covered, for about 25-30 minutes or till the tortellini are tender. Season with salt and pepper. Sprinkle with cheese right before serving.