The Connection Warren-Watchung Edition June/July/August 2016

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Dining Out
Directions:
Tortellini Salad
Perfect Summertime Salad for your next Gathering!
By: Rosemary Scoleri Paisiano's Restaurant
Ingredients:
1 lb. fresh cheese filled tortellini
(spinach filled for vegetarians)
1 (15-ounce) can baby artichoke
hearts in water, drained and chopped
1 cup red roasted peppers, drained
and chopped
1/2 medium red onion, chopped
1 cup black olives, pitted and sliced
2 cloves garlic, cracked from skin,
chopped fine
Bring 6 quarts of salted water to a
boil in a large pot. Add pasta and
cook for 3 to 4 minutes, until pasta
is just tender (al dente) and the
tortellini are floating like buoys.
Drain tortellini, and then cool the
cooked pasta in a large serving
bowl or platter. Gently mix in 1/4
cup extra virgin olive oil (this keeps
pasta from sticking).
Combine artichoke pieces, roasted
red pepper, black olives, red onion,
garlic and basil. In a small bowl mix
lemon zest, lemon juice, salt and
pepper to taste, crushed red pepper
flakes and white wine. Whisk in oil.
Add vegetable ingredients to pasta.
Dress salad and gently toss.
Refrigerate for 3 hours and serve.
(Can be made day before serving).Buon Appetito!
Serves 4-6
Rosemary
Serves: 6
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
1 lemon, zested
1 lemon juiced
1/2 cup extra-virgin olive oil
1/4 cup good white wine
2 tablespoon chopped fresh basil
Salt
Black pepper
1/4 tsp. crushed red pepper flakes
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