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
Red wine vinaigrette
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 20 minutes
Total Time: 20 minutes
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.
Meanwhile, In a frying pan over medium heat, warm 2 tablespoons olive oil. Add the peppers and fry until blistered and softened, flipping occasionally to cook both sides, 5 to 8 minutes. Transfer to a cutting board and let cool slightly. Chop into bite-size pieces. Season with salt.
Cut a handful of the tomatoes in half, and let them come to room temperature. Coarsely chop the olives. In a bowl, combine the tortellini, peppers, tomatoes, and olives. Drizzle with the red wine vinaigrette, season with salt and pepper, and toss to coat. Pick a couple of handfuls of basil, toss the stems, and tear the leaves.
Heap the tortellini salad on plates and scatter with the feta and basil. Grind with pepper and serve.