Sugar Snap Peas & Tortellini Pasta Salad
I love cheese tortellini for this dish, but feel free to use one with meat. The dressing ratio is 2:1 oil to vinegar instead of the classic 3:1 because I like a more vinegary dressing. I use white balsamic vinegar for this pasta salad, primarily for aesthetic reasons, but you can use regular dark balsamic if that’s what you have. Flavorwise, it’s a little sweeter than white.
Makes 4 servings
1 (9-ounce) package refrigerated cheese tortellini
8 ounces sugar snap peas, stems and strings removed
10 grape tomatoes
5 to 6 large leaves of fresh basil, thinly sliced (chiffonade)
4 tablespoons extra-virgin olive oil, plus more for drizzling 2 tablespoons white balsamic vinegar 2 teaspoons Dijon mustard
1 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
2 tablespoons shallots, minced
1 large clove garlic, minced
3 tablespoons feta cheese crumbles, herbed or plain 1 French baguette, optional to serve
Fill a large pot with water and bring to a rolling boil. Add the tortellini. Cook according to the package directions, between 2 to 4 minutes. Drain, rinse with cold water to stop the cooking, add to a large bowl, drizzle with a tiny bit of olive oil and toss to coat.
Fill a small pot with water and bring to a boil. Meanwhile, prep a medium-size bowl with water and ice; set aside. When water is ready, add the sugar snap peas to the pot and blanch for 2 minutes. Drain the pods immediately and plunge them into the bowl of ice water to stop the cooking process. Drain and add them to the pasta bowl. Toss in the tomatoes and basil.
Add olive oil, vinegar, mustard, salt, pepper, shallots and garlic to a small jar with a tight-fitting lid. Shake well to combine, then pour the dressing over the pasta, tossing to coat well. Sprinkle the feta over the pasta and serve with a hunk of bread on the side.
Recipe is copyrighted by Anita L. Arambula and is reprinted by permission from “Confessions of a Foodie.”