Pesto Tortellini Salad
Ingredients:
• 20 ounces refrigerated cheese tortellini
• 1 pint cherry tomatoes, halved
• 1 medium zucchini, halved, sliced
• The Olive Tap’s Pesto Olive Oil
Seasonello® Herbal Sea Salt to taste
(your favorite Olive Tap Extra Virgin Olive Oil to quick sauté zucchini)
Directions:
1. In a pot of boiling, salted water, cook tortellini according to package directions for al dente pasta. Drain and rinse with cold water until tortellini is room temperature. Place tortellini in a large bowl.
2. While pasta is cooking, heat approximately 1 Tbls Extra Virgin Olive Oil in skillet, add zucchini in a single layer and sauté just enough to leave it firm but to bring out its natural sweetness and reduce the bitterness.
3. Add prepared cherry tomatoes.
4. Drizzle with desire amount of Pest Olive Oil and toss to coat. Season with Seasonello to taste.
5. Serve warm or refrigerate for 1 hour before serving to allow flavors to meld.
This dish can also be served as a light summer entrée.
Recipe by Karen, Colorado Springs
Featured Products:
Pesto Olive Oil
Italiano Extra Virgin Olive Oil
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