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Pasta & potato salads

Tuscan Tortellini Pasta Salad
Ingredients
This dish combines two favorite Italian salads: a tortellini salad with the flavors of an antipasti platter and panzanella-a Tuscan salad with toasted croutons.
1 (16-oz.) package frozen tri-color tortellini
1/2 (16-oz.) loaf sourdough bread
8 Tbsp. olive oil, divided
3 Tbsp. balsamic vinegar
1/2 cup sun-dried tomatoes in oil, chopped
3/4 cup chopped hard salami
2 cloves garlic, minced
2 Tbsp. chopped fresh basil
1/4 cup grated Parmesan cheese
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Tuscan Tortellini Pasta Salad

Tuscan Tortellini Pasta Salad

Tuscan Tortellini Pasta Salad
  • Servings:Serves 6
  • Prep Time:10 minutes
  • Cook Time:15 minutes
directions
Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook tortellini according to package directions. Drain and rinse in cold water.
Meanwhile, cut or tear sourdough into 1" chunks. Add bread to a large parchment-lined baking sheet and toss with 2 tablespoons oil, salt and pepper. Bake 10 to 12 minutes, stirring halfway through, until golden and toasted. Let cool.
In a large serving bowl, whisk together remaining 6 tablespoons oil and vinegar. Season with salt and pepper. Add sun-dried tomatoes, salami, garlic, basil, toasted bread chunks and cooked tortellini. Gently toss until combined. Top with Parmesan.
Source: Hannaford fresh Magazine, May June 2024
 
 
 
 
 
 
 
 
 
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