« Tuesdays With Dorie: Gooey Chocolate Cakes | Main | Gluten Free Chocolate Peanut Drops »

April 2, 2008

Mushroom and Tortelloni Salad

Mushroom and Tortelloni Salad

I love a good pasta salad. The mix of pasta, vegetables, olive oil, vinegar and cheese just melds so perfectly together and makes a wonderful all in one meal!

Pasta salads are a good pot luck dish or even make a good addition to a picnic. You can mix and match ingredients and you always end up with a hearty, satisfying dish that can be changed the tiniest bit or drastically depending on what you're in the mood for, all while giving you a familiar, yet different experience. It's an extremely versatile alternative to your common salad. What's not to like about that?

What You'll Need:
1 - 8 ounce package of Barilla Ricotta and Spinach Tortelloni or equivalent product, cooked according to package directions and cooled (Note: If you want to cool it quickly you can simply rinse it in cool water.)
1 package of button mushrooms, sliced
Extra virgin olive oil
1 bell pepper, chopped
5 scallions, chopped
1 small can of black olives, drained
1/4 cup balsamic vinegar
1/3 cup of extra virgin olive oil
A pinch of sea salt
Freshly ground black pepper
1 teaspoon of dried oregano
1/2 cup of Parmesan cheese, shredded

Cook tortelloni according to package directions, drain and let cool.

Slice mushrooms and sauté in a little bit of extra virgin olive oil until mushrooms are tender. Let mushrooms cool to room temperature.

In a large bowl toss together vegetables and olives to mix. Add tortelloni and toss to incorporate. Set aside.

In a glass canning jar with a lid shake together vinegar, olive oil, sea salt, black pepper and oregano until completely incorporated. (Note: You can also do this in a glass bowl with a whisk, but the jar method is much easier.) Pour over the vegetable/tortelloni mixture and toss to coat.

At this point you can do one of two things. You can refrigerate the salad for an hour or two, sprinkle with Parmesan and then serve. Or you can just sprinkle with Parmesan and serve at room temperature. Most pasta salads don't store well due to the vinegar content breaking down the vegetables and are best eaten when made or within a couple of hours there after.

Notes: You can add in other veggies if you like. Cucumbers are a wonderful addition to pasta salads, as are peas and corn.

Posted by Dianne at April 2, 2008 7:38 AM

Trackback Pings

TrackBack URL for this entry:


Oh Dianne, that looks great. I love all of those mushroomms. Yum.

Posted by: Karen at April 2, 2008 1:00 PM

I LOVE mushrooms! I'm always looking for something new to do with them. :o)

Posted by: Dianne at April 2, 2008 3:13 PM

Yum! I've never made a pasta salad with filled pasta before but it looks great.

Posted by: rachel at April 2, 2008 3:22 PM

I think the stuffed pasta makes the salad a bit heartier overall. This is the second salad I've played around with in terms of using the stuffed pasta and I've been very pleased with the outcome.

Posted by: Dianne at April 2, 2008 4:30 PM

What a delicious recipe. This would make a nice quick lunch that is not too filling. The umami in this recipe would fabulous with both the mushrooms and parmesan cheese.

Posted by: The Mushroom Lady at April 3, 2008 8:29 AM

I like the way it all blended together. I will most definitely be making this again in the future, especially next time a pot luck dinner rolls around! :o)

Posted by: Dianne at April 3, 2008 9:25 AM

Leave a comment