Tortellini Pasta Salad
From Our Best Bites
It’s official, we suck at our “try a new grocery purveyor every month” game. I blame summer – too much going on, and cooking is generally crammed into our already busy schedule. We hardly have time to traipse around the city looking for new vendors. Luckily I did make one dish last month that relies on a Chicago gem – the Italian neighborhood on Taylor Street. It doesn’t technically count in the game since it’s by no means new to me, but perhaps it’s new to you. Down on Taylor Street there’s a string of Italian restaurants that have been there for practically forever, and most people are aware of that. But more importantly there’s a handful of Italian grocers that generally constitute my happy place. I go to grad school down the block and I started grabbing olive oil, giardiniera, dry pasta and deli salads at my favorite shop, Conte Di Savoia, years ago. But perhaps the greatest prize is the fresh stuffed pastas. Ravioli and tortellini stuffed with every imaginable filling – little pillows of heaven. I picked up a pound of cheese tortellini the other day knowing full well I only needed a quarter of that for dinner that night. But this recipe came to the rescue and we got to enjoy the fruits of Little Italy all week long.
- 2 Tbsp lemon juice
- 2 Tbsp white wine vinegar
- 1 Tbsp coarse grain mustard
- 1 green onion, green and white parts, trimmed
- 2 cloves garlic
- 1/2 tsp honey
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/2 cup canola oil
- 20-oz fresh cheese tortellini
- 1/2 red onion, thinly sliced
- 1 pint cherry tomatoes, halved
- 1/2 cucumber, seeded and sliced
- 1 cup large, pitted black olives, halved
- In the jar of a blender combine lemon juice, vinegar, mustard, green onion, garlic, honey, salt and pepper.
- Blend on high.
- With the blender running, slowly add the oil in a steady stream.
- Blend until well combined and set aside.
- Bring a large pot of water to a boil. Cook tortellini according to package directions, or until they float in the water.
- Drain pasta and set aside to cool.
- Combine onions, tomatoes, cucumber, olives, cooled pasta and dressing in a large bowl.
- Refrigerate at least 2 hours before serving.