Cheese Tortellini Pasta Salad
Pasta salad was believed to be produced in the US as an adaptation to French nouvelle cuisine especially popularized in America around the 1980's. This style emphasized lighter fare with an emphasis on presentation and color. Pasta salad is still considered a great staple of the summertime season.
Ingredients
- ¾ -1 lb tortellini
- ½ cup black olives (pitted and sliced)
- 1 ea zucchini (julienned)
- 1 tsp anchovy paste
- 1/3 cup sun dried tomatoes (julienned)
- 2 garlic cloves, whole
- ½ cup cherry tomatoes (quartered)
- 6 oz Goat or Feta cheese (crumbled)
- TT fresh thyme leaves
- 1 ea lemon (zested)
- ¾ cup Extra Virgin Olive Oil
- 1 pinch of dried oregano
- TT salt and crushed red pepper
Directions
Sauté garlic in olive oil until golden. Add anchovy paste and zucchini. Cook until the edges start to caramelized. Add sundried tomatoes, Cherry tomatoes, Kalamata olives, thyme, oregano and crushed red pepper. Season with salt and cook for a few additional minutes. Remove from heat and toss with thawed tortellini then chill. Finish with lemon zest, a bit more oil and top with Goat or Feta cheese before serving.
