I don't have a picture of this recipe because I forgot to take one. I was in a hurry, and then there wasn't any left over from the cookout I went to, but honestly it wasn't that beautiful anyhow. But it was really good! I didn't give myself proper time to make it, so it didn't get the chance to chill all the way. My goat cheese melted instead of staying crumbly, making it look messy, and the basalmic I used made it a little dingy. Who cares though?
It was so tasty and well received despite its aesthetic flaws. I will make this again for sure, but probably not all the time, because I think spending around $25 for a side dish (and I even had some ingredients already) is a bit too much. I've adapted a recipe I found on the terrific blog A Year in the Kitchen just a little. I think I may add a few dashes of hot sauce next time, and reduce the amount of bell peppers or leave out the green completely.
2 bags (1 lb. ea) frozen tri-colored tortellini
1 english cucumber, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 yellow bell pepper, diced
3/4 cup chopped sun dried tomatoes
1 15 oz. can artichoke hearts, quartered
1 small (2.25 oz.) black olives
4 oz. goat cheese, crumbled
dressing:
1/2 c. balsamic vinegar
1/4 c. olive oil
1 tsp. dried parsley
2 tbsp. fresh chopped oregano leaves
2 tbsp fresh chopped basil leaves
salt and pepper
1 tbsp. honey
2 tbsp. grated parmesan cheese
1. Cook tortellini according to package directions.
2. Blend dressing ingredients, pour over tortellini while still warm. Refrigerate until chilled.
3. Add diced vegetables, olives and artichokes, toss, top with goat cheese and gently stir to combine. Serve chilled.
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