Recipe by Golden Sunflower
I found this recipe in my Joy of Pasta cookbook. It actually is a pasta salad with farfelle, but I prefer the look and taste of cheese tortellini. A mandolin is key for slicing the vegetables. Makes a beautiful presentation. Takes a little time to prepare, but well worth it!
Top Review by MC Baker
I actually have that cookbook but would never have thought of trying this with tortellini. I don't like celery, so I omitted it. The pasta salad was really great, and I loved the cheese tortellini in it.
- 1 small red onion, thinly sliced and separated into rings
- 1 cup black olives, pitted
- 8 ounces fresh mushrooms, sliced very thin
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 6 tablespoons extra virgin olive oil
- 3 tablespoons white vinegar
- 1 teaspoon fresh marjoram, finely chopped or 1⁄2 teaspoon dried marjoram
- 1 teaspoon fresh dill, finely chopped or 1⁄2 teaspoon dried dill
- 8 ounces cheese tortellini
- 1 cup celery, diagonally sliced
- 1 cup cherry tomatoes, halved
- 1⁄2 cup green pepper, diced
- 1⁄2 cup parmesan cheese, freshly grated
- ground black pepper
Directions See How It's Made
- In a medium bowl, combine onion, olives, mushrooms, artichoke hearts, oil, vinegar, marjoram and dill. Allow to sit for 2-3 hours. It is not necessary to refrigerate.
- Cook the tortellini until al dente. Drain well, transfer to a cloth towel and pat dry. Place in large mixing bowl.
- To the pasta, add the celery, tomatoes, green pepper, parmesan cheese, salt and pepper to taste and the marinated vegetables.
- Toss lightly, but well.
- Salad should be made ahead (at least an hour to combine flavors) and kept in the refrigerator.
- Take it out 30 minutes before serving and taste. I usually add a bit more vinegar and parmesan cheese at this point - but this is up to your taste.
- Toss lightly again before serving. Place in a colorful bowl or platter.