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We hope you got insight from reading it, now let’s go back to italian style tortellini salad recipe. You can have italian style tortellini salad using 10 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Italian Style Tortellini Salad:
- Take salad
- Get 12 oz bag of uncooked tortellini, I use a cheese and spinach flavor
- Use 2 clove of finely minced garlic
- Provide 4 roma style tomatoes, diced small
- Take 4 basil leaves cut into chiffenade ribbons
- You need 2 tbsp extra virgin olive oil
- Get 3 tbsp of red wine vinegar
- Get 8 oz roll of prosciutto and mozzerella combination, if you can't find that, use 8 ounces of mozzarella cut into small cubes and 4 ounces of prosciutto diced.
- Take 1/2 tsp salt and 1/8 teaspoon black pepper
- Take 1/4 cup toasted pine nuts
Steps to make Italian Style Tortellini Salad:
- Cook tortellini in salted boiling water. Use about 1 tablespoon salt to 1 1/2 gallons of water.Cook until tortellini are tender, about 8-10 minutes.
- Drain and add tortellini to a serving dish.
- Chop up prosciutto and mozzarella roll into bite sized pieces.
- Toss in all other ingredients leaving toasted pine nuts until ready to serve.
- Serve warm or may be chilled.
- NOTE**To chiffenade basil, place leaves on top of each other, roll, and thinly slice. Use your fingers to grasp them and gently fluff apart.
It's also delicious, every time I make it people ask me for the. Italian Tortellini SaladTwo Peas and Their Pod. chopped basil, pitted black olives, black pepper, pepperoncini peppers Supreme Pizza Tortellini SaladMelissa's Southern Style Kitchen. Italian Tortellini Salad with Grilled ChickenSuburban Soapbox. grape tomatoes, cheese tortellini, diced red. Making your tortellini salad Greek style would take some work but my recipe for Greek pasta salad fits the bill perfectly. It embodies a virtual Mediterranean Tortellini salad is a vibrant satisfying Italian inspired salad that combines beauty with bold Mediterranean flavors to inspire gratification in every bite.
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