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Pasta salad Allegro




Source of Recipe


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List of Ingredients






Makes 8 to 12 servings
2 pounds cheese tortellini, preferably tri-color

2 tablespoons Creole mustard

½ cup red wine vinegar

1 cup olive oil

1 pound andouille or other smoked sausage, cut into small slivers

2 large, ripe tomatoes, cubed

16 sun-dried tomatoes, soaked a few minutes in warm water, sliced into julienne strips

3 cans artichoke hearts packed in water, drained, rinsed, quartered

20 to 30 leaves fresh basil, chopped

1 each red, yellow and green bell peppers, thinly sliced

1 green onion, thinly sliced

½ cup finely shredded parmesan

2 teaspoons dried oregano

Cook the tortellini in rapidly boiling water until it's still firm to the bite. Drain and refrigerate.

Whisk mustard and vinegar together in a large bowl. Add about a third of the oil, whisking until smooth. Add 2 tablespoons cold water, then gradually add the rest of the oil while whisking constantly.

Add remaining ingredients, along with the tortellini, and toss carefully to avoid breaking the pasta and distribute the ingredients evenly.

Let sit about 15 minutes before serving.


Recipe