Tortellini Salad With Olive Oil, Sun-Dried Tomatoes & Pine Nuts
Tortellini salad with olive oil, sun-dried tomatoes and pine nuts makes the perfect addition to nearly any meal. Find out how to properly prepare tortellini salad with olive oil, sun-dried tomatoes and pine nuts with help from a cookbook author and executive chef in this free video clip.
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Hi, I'm John Coletta. I'm the managing partner and executive chef of Quartino Ristorante here in Chicago. We're located on the corner of Ontario and State Street. Today, we're going to make a tortellini salad with sun dried tomatoes, some pine nuts, a little bit of extra virgin olive oil and some basil. We start off by cooking the tortellini and getting it to the al dente stage. These tortellini are filled with cheese and not meat. We add a little bit of sun dried tomatoes, you know, maybe about 5 or 10%, some pine nuts. I don't like toasting the pine nuts for a salad. You certainly can and then we hand tear some fresh basil and I've got this basil plant that's barely got any more basil left on it that we've certainly removed as much basil as it will produce. We add some high quality extra virgin olive oil. This is a super simple salad, some fresh sea salt, a few grinds from that, some pepper, this is black pepper and we just continue to do that and we mix this up. Now this is a really easy but high high flavor salad. We put this on, we spoon this onto a bed of some arugula, then we add some more tortellini. Now you can certainly make this a day or two in advance. We add a little bit more black pepper, a touch of sea salt. If you don't have sea salt, kosher salt, drizzle a little bit of olive oil and there you have an incredibly flavorful tortellini salad with sun dried tomatoes, extra virgin olive oil and pine nuts. Again I'm John Coletta. I'm the executive chef and managing partner here at Quartino. I hope you enjoyed the wonderful videos that I've prepared for you and I look forward to seeing you at Quartino.