Here is a simple and easy spasta salad with a kick just in time for the fourth of July holiday or anytime of the year
Ingredients:
2 (9-ounce) packages BUITONI® Three Cheese Tortellini, cooked, drained, and chilled
1/4 cup extra virgin olive oil
4 large cloves garlic, finely chopped
1/4 cup red wine vinegar
2 medium tomatoes, chopped
2 cups broccoli florets
1 large green bell pepper, chopped
1/2 cup pitted and halved ripe olives
1/2 cup (2 ounces) freshly grated Parmesan cheese
1/4 cup (1 ounce) freshly grated Romano cheese
Directions:
1. Heat olive oil in small saucepan over medium-high heat. Add garlic; cook for 1 minute. Pour into large bowl; cool. Whisk in vinegar.
2. Add pasta, tomatoes, broccoli, bell pepper, olives, Parmesan cheese and Romano cheese; toss well to coat. Refrigerate or serve immediately.
Firecracker Pasta Salad
Here is a simple and easy spasta salad with a kick just in time for the fourth of July holiday or anytime of the year
Ingredients:
2 (9-ounce) packages BUITONI® Three Cheese Tortellini, cooked, drained, and chilled
1/4 cup extra virgin olive oil
4 large cloves garlic, finely chopped
1/4 cup red wine vinegar
2 medium tomatoes, chopped
2 cups broccoli florets
1 large green bell pepper, chopped
1/2 cup pitted and halved ripe olives
1/2 cup (2 ounces) freshly grated Parmesan cheese
1/4 cup (1 ounce) freshly grated Romano cheese
Directions:
1. Heat olive oil in small saucepan over medium-high heat. Add garlic; cook for 1 minute. Pour into large bowl; cool. Whisk in vinegar.
2. Add pasta, tomatoes, broccoli, bell pepper, olives, Parmesan cheese and Romano cheese; toss well to coat. Refrigerate or serve immediately.