Tortellini Salad Recipe
Ingredients
| Olive oil | 3 Tablespoon | |
| 2 large sweet red peppers, cored and seeded, 1 thinly sliced, 1 diced | ||
| 2 medium-size yellow onions, thinly sliced | ||
| Garlic | 3 Clove (5gm), minced | |
| 1 pound cheese or meat tortellini | ||
| Frozen green peas | 1 Cup (16 tbs), drained | |
| Red wine vinegar | 1 1/2 Tablespoon | |
| 1/2 cup Basic Chicken Stock or canned chicken broth | ||
| 1/4 cup unblanched whole almonds | ||
| Salt | 1/2 Teaspoon | |
Directions
Heat 1 tablespoon of the oil in a 10-inch skillet over moderate heat for 1 minute.
Add the sliced pepper, onions, and garlic, cover, and cook for 15 minutes, stirring occasionally, or until mushy.
Meanwhile, cook the tortellini according to package directions.
About 1 minute before the tortellini is done, add the peas and diced pepper to the pot and cook, uncovered, for the final minute.
Drain, rinse well, and place in a large bowl.
Transfer the skillet mixture to a food processor or an electric blender, add the vinegar, stock, almonds, salt, and remaining 2 tablespoons oil, and puree for 1 minute or until smooth.
Add to the bowl and toss well to mix
Add the sliced pepper, onions, and garlic, cover, and cook for 15 minutes, stirring occasionally, or until mushy.
Meanwhile, cook the tortellini according to package directions.
About 1 minute before the tortellini is done, add the peas and diced pepper to the pot and cook, uncovered, for the final minute.
Drain, rinse well, and place in a large bowl.
Transfer the skillet mixture to a food processor or an electric blender, add the vinegar, stock, almonds, salt, and remaining 2 tablespoons oil, and puree for 1 minute or until smooth.
Add to the bowl and toss well to mix
Chef
