Tortellini and Broccoli Salad
The Italian flag colors come together in this straightforward salad with adaptable ingredients and easy preparation. A choice for any occasion. Vegetarians might opt to forgo the salami and change it for mozzarella, sun dried tomatoes in oil or roasted red peppers.
Ingredients
- Salad
- 20 oz (570g) fresh tortellini
- 1 1/2 cup (225 g) salami cut into batons, mozzarella, sun dried tomatoes or roasted red peppers
- 2 cups (350g) of broccoli florets
- 1 cup (180 g) seeded and sliced tomatoes
- 1/4 cup (10 g) chives, finely sliced
- 2 Tbsp capers, rinsed and drained
- 2 Tbsp Parmesan cheese
- Salt and freshly ground pepper
- Salad Dressing
- Makes about 1 1/4 cup (300 ml) dressing
- 3/4 cup (180 ml) olive oil
- 1/3 cup (80 ml) white balsamic vinegar
- 1 tsp Dijon mustard or to taste
- 1 garlic clove finely minced
- 1/4 cup (10g) finely chopped Italian parsley
- Salt and pepper to taste
Preparation
Cook tortellini according to package instructions. Do not overcook tortellini, they should be “all dente”. Salad dressing with soften them further. Remove tortellini from the saucepan with a skimmer and run them quickly under cold water to arrest cooking. Drain thoroughly again. Reserve cooking water.
Bring reserved tortellini cooking water to a boil again and add the broccoli florets. Reduce the heat to a simmer. Cook broccoli for 1-3 minutes until “al dente”. Broccoli should not be too soft, they will fall apart. Remove broccoli from the cooking water, run it under cold water, drain and let it cool.
In the meantime, prepare the dressing. Combine vinegar, Dijon mustard, garlic and parsley. Add olive oil slowly while whisking until you achieve a smooth and creamy dressing. Taste for seasoning. Set aside.
Combine tortellini, salami, mozzarella, sun dried tomatoes or red peppers, broccoli florets, sliced tomatoes, chives and capers in a serving bowl. Add the dressing, tossing it gently. Let it sit 15 minutes or longer to mingle the flavors. Sprinkle it with grated Parmesan if you like before serving.
