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Tortellini can keep their cool. Toss them into a summer salad, filled with sweet peppers and fragrant basil, and flavored with briny olives and slow-roasted tomatoes.
What You Get
Cheese tortellini
Bell pepper
Slow-roasted tomatoes
Pitted olives
Basil
Red wine vinaigrette
Crumbled feta cheese
What You’ll Need
Salt and freshly ground pepper
Olive oil
Makes 3 servings
Active Time: 20 minutes
Total Time: 20 minutes
Step 1
Bring a pot of salted water to a boil. Add the tortellini and cook until tender, about 5 minutes or according to the package instructions. Drain and rinse under cold water until cool.
Step 2
Meanwhile, seed and chop the bell pepper into bite-size pieces. In a frying pan over medium heat, warm 2 tablespoons olive oil. Add the pepper and sauté until blistered and softened, 5 to 8 minutes. Season with salt. Transfer to a large bowl and let cool slightly.
Step 3
Cut a handful of the tomatoes in half. Coarsely chop the olives. Pick a couple of handfuls of basil, toss the stems, and tear the leaves.
Step 4
Add the tortellini, tomatoes, and olives to the bowl with the pepper. Drizzle with the red wine vinaigrette, season with salt and pepper, and toss to coat.
Step 5
Heap the tortellini salad on plates and scatter with the feta and basil. Grind with pepper and serve.