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Salad/Dressing: Tortellini & Cilantro Pesto Salad

Source of Recipe

AMA Family Health Cookbook


List of Ingredients

1/2 cup chicken broth, + 1/4 cup
1 ounce sun dried tomatoes (1/4 cup)
1 pound cheese tortellini
1/2 cup cilantro pesto (recipe follows)
1 tablespoon red wine vinegar
1 teaspoon chili powder
1 yellow crookneck squash, halved
lengthwise and sliced
1 yellow bell pepper, diced
1 tablespoon toasted pine nuts

CILANTRO PESTO
1 cup lightly packed cilantro sprigs
1 cup lightly packed flat leaf parsley sprigs
3 large garlic cloves
1/4 cup grated parmesan cheese
2 tablespoons chicken broth
2 tablespoons extra virgin olive oil


Recipe

Bring 1/2 cup of broth to boil in a small pan. Remove from the heat and add the sun dried tomatoes. Let tomatoes stand until they are softened and have absorbed most of the liquid, about 15 minutes. Drain off and discard any excess liquid. Thinly sliced the tomatoes. Cook the tortellini in a large pot of boiling water according to package directions. Drain well and transfer to a mixing bowl.

In a small bowl, stir together the Cilantro Pesto, remaining 1/4 cup broth, vinegar and chili powder. This recipe can be made to this point a day ahead and refrigerated, but the salad should be dressed no more than 2 hours before serving. To serve, add the dressing, squash, bell pepper and tomatoes to pasta, and toss to coat. Sprinkle with the pine nuts. Let salad stand for at least 15 minutes or refrigerate up to 2 hours before serving at room temperature. Makes 4 main dish servings.

For the pesto: Place cilantro and parsley in the work bowl of a food processor. With the motor running, drop in the garlic cloves and process until all ingredients are finely chopped. Add the cheese and process about 5 seconds until well blended. With motor running, pour in the broth and oil. Process, stopping to scrape down the sides of the bowl, until a thick, rough puree forms. Use pesto immediately, refrigerate up to 2 days, or freeze up to 6 months.