Thursday, September 1, 2016

Tortellini Salad with Tomatoes, Mint and Arugula

I adapted this from a Cooks Illustrated recipe called, "30 Minute Tortellini Salad with Cherry Tomatoes, Arugula and Pine Nuts".

2 Tbs. Meyer Lemon Olive Oil
1 Meyer Lemon, juice (you need about 1-1/2 – 2 Tbs juice)
1/2 cup fresh mint, sliced (measured after slicing and is approximate)
1 clove garlic, pressed through a garlic press
Salt and pepper to taste

1-1/2 cups Dry Tortellini
2 cups Garden Tomatoes, chunked
1 cup Green Beans, cut into bite-sized pieces and cooked crisp tender
1-1/2 cups Baby Arugula
1/2 cup Parmesan, shredded

In a bowl large enough for the entire salad, whisk together all the dressing ingredients except the mint. Stir in the mint.

Boil water for the pasta when boiling add 1 Tsp of salt. Drop the beans in and cook them for 2 minutes. Scoop them out with a small strainer or a spider and put them aside.

Bring the water back to a boil and add the tortellini. My dry tortellini said to cook for 16–18 minutes, I found it was cooked quite enough after 14 minutes so test it ahead of time. You don't want soggy pasta.

Drain the tortellini and shake off the excess moisture.

Add it along with the tomatoes and beans to the dressing and gently mix thoroughly.

Let sit for about 15 minutes to cool and marinade.

Add the arugula and parmesan.

Adjust the salt and pepper and serve.