3 hours ago
Thursday, June 21, 2012
Please don't tune out.
I know you hate the word "pasta salad". It reminds us of slimy deli salads with too much mayo and overcooked pasta.
This is different.
I stole it from Eileen, whose site is one of my favorite food blogs.
This is light and healthy, and even my husband enjoyed it. I added peas for a little sweetness, otherwise followed the recipe to a the letter.
Make this for your next picnic, it is light and delicious.
Eileen's Favorite Pasta Salad: (adapted from Living Tastefully)
• 1 pound cheese filled tortellini
• 2 cups broccoli florets
• 2 carrots, finely julienned
• 1 cup of frozen peas, defrosted
• handful of chopped scallions
• 6 tablespoons olive oil
• 2 tablespoons plus one teaspoon white wine vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons minced parsley
• 2 teaspoons minced fresh basil
• 1 1/2 teaspoon fresh thyme
• 1 teaspoon minced garlic
• 1/2 teaspoon sea salt
• freshly ground pepper
Cook tortellini; Drain immediately and rinse under cool running water. Drain well. Reserve in large bowl.
Steam broccoli about 3 minutes. Drain. Rinse under cold water. Steam carrots, about 1 minute. Rinse under cold water. Add broccoli, carrots and scallions to tortellini.
Whisk oil, vinegar and mustard in a bowl. Whisk in herbs and seasonings. Pour vinaigrette over salad; toss gently to mix.
I made this 3 hours ahead and left it on the counter at room temperature so the vinaigrette had time to mingle.
It was delicious!