A great pasta salad using leftover tortellini, perfect for lunches, buffets and picnics any time of the year. If you are one of those who, like my daughter, often brown bag it at the office this is can be eaten cold or room temperature.
The measurements I have given you are approximate, particularly as it applies to the tortellini. Use your judgement but there should be, of course, more tortellini than tuna. I also used canned but good quality Italian roasted red peppers. As to the balsamic vinegar, I must have added about 1 TB at most. What you want is just a hint.
Serves 2
Ingredients:
6 oz. cooked tricolor cheese tortellini or enough for two portions
1 can of best quality tuna, drained
3 canned roasted red peppers, drained and cut in strips
1/4 cup of capers
6 basil leaves chopped right before you add
Olive Oil
Dash of Balsamic Vinegar
Salt and Pepper to taste
Directions
Mix everything together, add enough olive oil to moist but not overwhelm and a dash of balsamic vinegar. Salt and pepper to taste.
Very nice, and a refreshing change from our wintry diets!
ReplyDeleteThis recipe is somewhat reminiscent of something from the 1980s (it
may have been Le Cirque) called Pasta Pronto, which called for tuna, capers,
pine nuts, garlic in a very light tomato sauce along with pasta, and finally
dressed with a dash of vinegar. I served it incessantly back in the day, until
it got shelved due to over-use! Yet with the passage of time, it sounds
appealing all over again.
That is what happens to those overused recipes. I think that one was with penne no? Regardless, this was one of those inpromptum things that turned out real well, appropriate any time of the year.
DeletePerishing on the street where you live, without good things whafting through my back garden. I'm left with Scandinavian murder mysteries and no wine. You are much missed. Bon Jour pour belle Mama.
ReplyDeleteKEG
Oh my, it sounds deadly. Go knock on my door, there is one like you who might take you in and offer you wine. Miss you too!
Delete