Wanna stand out at the next picnic where there are endless cold pasta salads that are underwhelming? Is that a word?
Make this recipe. You can make it ahead of time and grab it as you walk out the door. I personally think it tastes better at room temperature and since there’s no mayo in it, it’s totally fine served that way.
I am not a big fan of pasta salad. Most of it is over-cooked and under-seasoned. It’s usually an item that I skip at a picnic or buffet table. But, as with everything, there are usually one or two good recipes of even something that I don’t like out there.
This is one of them. It’s really pretty if you can find a multi-colored tortellini, but I can’t get that here. Just promise me that you will buy good quality tortellini. Since it is the main ingredient, you can’t skimp.
And that dill is fantastic. It’s amazing how a few fresh ingredients are all that you need to pull together a flavorful dish.
- 2 lb fresh cheese tortellini
- 3/4 cup olive oil
- 3 garlic cloves, diced
- 2 1/2 cups diced tomatoes
- 1/2 cup fresh parsley, chopped
- 3 TAB fresh dill weed, chopped
- 3 TAB Spanish or red onion, diced
- salt and pepper to taste
Cook tortellini in a large pot of salted water. Drain and immerse in cold water. When fully cooled, drained and set aside in a large mixing bowl.
In a small frying pan, combine oil and garlic and cook over medium-low heat until garlic has softened but not browned, about 2 minutes. Set aside to cool.
In a food processor, puree 1 1/2 cups of tomatoes. Add to tortellini with remaining diced tomatoes. Add cooled garlic oil and all remaining ingredients. Toss to mix well.