TORTELLINI SALAD
A FRESH IDEA FOR SUMMER
Tortellini aren’t just for hot dishes – try them cold in a refreshing summer salad!
TRY THIS RECIPE WITH:
– Tortellini Bolognesi
– Anolini Emiliani
– Ham-Filled Quadrucci
– Ricotta & Spinach Margherite
– Raviolino al basilico
RECIPE
INGREDIENTS:
500 g Fontaneto tortellini
250 ml extra virgin olive oil
8 fresh basil leaves
150 g Emmental cheese, diced
2 carrots, diced and blanched
2 zucchinis, diced and blanched
2 ripe tomatoes, diced (flesh only)
100 g pitted Riviera olives
100 g sliced almonds, lightly toasted
Salt and black pepper, to taste
METHOD:
Cook the tortellini in plenty of salted boiling water for about 5 minutes. Drain and, while still warm, toss them with all the ingredients listed above. Season with salt and black pepper to taste.Spread the tortellini in a large tray in a single layer and allow them to cool completely. Once cold, gently mix them again and transfer to a large bowl. Cover with plastic wrap and refrigerate for at least 2 hours. Serve chilled and garnish as desired.