Tortellini-Mozzarella Salad
If you need to make the salad ahead of time, reserve the mozzarella and add it right before serving time so it doesn't become mushy or rubbery.
5 ounces dried or 10 ounces fresh filled tortellini
1 1/2 cups cubed plain or smoked mozzarella cheese (6 ounces)
1/2 of a medium red or yellow sweet pepper, cubed
1/4 cup snipped fresh basil or 1 teaspoon dried basil, crushed
3 tablespoons olive oil or salad oil
2 tablespoons white wine vinegar
1 tablespoon balsamic vinegar
1 small head radicchio, divided into leaf cups, or 4 leaf lettuce leaves
In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, 15 minutes for dried pasta and 8-10 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Rinse with cold water; drain again thoroughly.
In a medium mixing bowl combine cooked tortellini, mozzarella cheese, and red or yellow sweet pepper.
In a screw-top jar combine basil, oil, white wine vinegar, and balsamic vinegar. Cover; shake well. Pour over pasta mixture and gently toss to coat all ingredients with dressing. Serve salad in radicchio cups or on lettuce leaves.
serves 4
Calories per serving:355 |
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