Rosemary Tortellini Pasta Salad Food

GARLIC AND ROSEMARY PASTA

Steps:

• Cook the pasta as per packet instructions (if dried usually 8 - 11 minutes).
• While the pasta is cooking, get a large frying pan, heat the olive oil, add the garlic and finely chopped rosemary, season with a little salt and pepper and fry for 2-3 minutes over a medium heat until the garlic is slightly golden in colour.
• Drain the pasta and add it to the frying pan, mix the pasta, garlic and rosemary well until all pasta is well coated.
• Add a tablespoon of butter, quick stir again, serve immediately.

SKILLET TORTELLINI WITH CORN AND CRISPY ROSEMARY

Steps:

• Place the bacon, 4 of the rosemary sprigs and 1 tablespoon butter in a large (at least 12-inch) nonstick or well-seasoned cast-iron skillet. Set over medium-high. When sizzling, cook, stirring often, until the bacon is golden and the rosemary is crisp, 4 to 6 minutes. Turn off the heat and use a slotted spoon or fish spatula to transfer the bacon and rosemary to a paper towel-lined plate.
• Drain all but about 1/4 cup bacon fat from the skillet and add the tortellini, arranging it in a single layer. Set over medium heat and cook, without stirring, until browned underneath, 2 to 4 minutes. Add 1 1/2 cups water, the remaining rosemary sprig, 1 teaspoon salt and 1 teaspoon pepper. Stir to combine, scraping up browned bits from the skillet. Cover with a lid or baking sheet and cook until the pasta is tender, 3 to 5 minutes.
• Add the corn kernels, corn milk and remaining tablespoon of butter. Stir until the butter melts and glazes the pasta and the corn is warmed through, 1 to 2 minutes. Remove from heat and season to taste with salt and pepper.
• Divide pasta among 4 plates or bowls, then top with the bacon. Crumble the fried rosemary needles over the plates by rubbing them between your fingers. Eat right away.

ROSEMARY TORTELLINI PASTA SALAD

Steps:

• Cook tortellini according to package directions; rinse and drain.
• While tortellini cooks, cut tomatoes, rosemary, and onion; set aside.
• Combine balsamic vinegar, salt, sugar, pepper, and olive oil in small bowl; whisk to emulsify.
• Toss pasta, tomato/rosemary/onion, and vinegar mixture in large bowl.
• Cover and chill for at least two hours before serving.

COLORFUL TORTELLINI PASTA SALAD

Steps:

• Cook pasta according to directions on the package.
• When making any pasta salad, I prefer to under cook it by a minute or two so that it is a bit more firm, but this is up to you.
• Rinse with cold water and drain well.
• Whisk together vinegar, olive oil, herbs, lemon juice, garlic, cayenne pepper, black pepper, and hot sauce in a medium bowl or large measuring cup.
• Combine peppers, onion, and olives in a very large bowl.
• Gently stir in tortellini.
• Pour dressing over salad and lightly toss to coat pasta and vegetables.
• Cover and refrigerate overnight or for at least four hours.
• Just before serving, sprinkle the cheeses on top.

TORTELLINI PASTA SALAD WITH SHRIMP

Steps:

• Cook tortellinin in a large pot of boiling water 10 minutes or until al dente.
• Drain and transfer to a large bowl.
• Combine remainimg ingredients with tortellini and toss gently.
• Can serve this way or refrigerate.