italian-tortellini-pasta-salad
The secret is all in the olive oil. Instead of a traditional vinaigrette I made a herbed oil by using garlic, slow cooked bell peppers, cherry tomatoes, and herbs. Then just pour the warm oil over the tortellini and toss everything together in a large bowl with fresh mozzarella, provolone, arugula, tons of fresh basil, and a drizzle of red wine vinegar. So so good!
Ingredients
0.3333333333333333 cup extra virgin olive oil
16 ounces (2 cups) tortellini, cheese or spinach
2 tablespoons red wine vinegar
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