Cheese Tortellini Salad

To prepare the tortellini for this salad, rinse with cold water after cooking, and lay out the tortellini in a single layer on wax paper to dry.

Serves 10

  • 2 shallots

  • 4 sprigs marjoram

  • ½ recipe cooked Cheese Tortellini (page 136)

  • 1 cup Roasted Eggplant Purée (page 72)

  • 2 tablespoons extra-virgin olive oil

  • 4 tablespoons red wine vinegar

  • Fresh-cracked black pepper

    • Peel and mince the shallots.

    • Clean and gently chop the marjoram leaves.

    • Mix together all the ingredients, and serve.

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