In spite of the disappointing showing, it was a great weekend. The weather cooperated and having four 25-year old guys in the house to feed and enjoy, kept us distracted and busy. One of the favorite dishes of the weekend was the Tortellini Salad. Someone gave me the recipe when our oldest son Adam, now 27, was an infant. I have modified it over the years and it is a requisite part of any Frucci Family summer get-together. Hope you enjoy it as much as we do!
Note: This salad is best when made the day before and allowed to ‘marinate’ overnight in the refrigerator.
2 pounds fresh cheese tortellini – 2 20-ounce packages work fine
1/2 cup chopped fresh basil
1 cucumber, peeled, seeded and diced (peel, cut in half lengthwise and use melon baller to scoop out seeds, then dice)
1/2 red onion, finely chopped OR 1 bunch scallions, chopped
1 large red bell pepper OR 2 tomatoes, seeded and chopped
2/3 cup olive oil
1/2 cup tarragon OR white balsamic vinegar
2 tablespoons sugar
2 tablespoons Worcestershire sauce
3 tablespoons Pommery (also known as ‘whole grain Dijon) mustard
2 tsp. freshly ground pepper
2 tsp. salt
2 cloves garlic, minced
3-4 dashes Tabasco
1. In large jar mix all dressing ingredients. Shake well and set aside.
2. In large pot of boiling, salted water, cook tortellini until al dente. Drain pasta, rinse with cold water to stop cooking.
3. In large bowl, toss tortellini with dressing and vegetables.
4. Cover and refrigerate for at least 8 hours. Bring to room temp before serving.
Note: We had 6 people this weekend. There was plenty for supper, midnight snacks and lunch the next day.