Joe's Stone Crab Tortellini Salad

Joe's Stone Crab Restaurant Recipe

Serves 4-6

1 pound cheese tortellini, preferably tricolor
1 large ripe tomato, cored, seeded, and cut into 1/4 inch dice
1/2 small green bell pepper, trimmed and cut into 1/4 inch dice
4 scallions, trimmed and sliced
1-2 garlic cloves, crushed
1/2 cup plus 2 tablespoons olive oil
2 tablespoons balsamic vinegar, or to taste
2 tablespoons chopped fresh parsley
1/2 teaspoon Lawry's seasoned salt
3/4 teaspoon dried basil
pinch lemon pepper seasoning
salt and pepper
1 teaspoon chopped fresh cilantro
1/2 teaspoon Italian seasoning

Cook the tortellini, uncovered in a large pot of boiling salted water until just tender but not mushy, about 12 minutes.

Meanwhile, place the tomato, bell pepper, scallions, and garlic in a large mixing bowl. Add the oil, vinegar, parsley, and seasonings, stirring gently to blend. Drain the pasta well. Add it to the mixing bowl and toss gently. Correct seasonings. Cool and chill before serving.

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