directions
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1
Make tortellini according to instructions for making filled pasta in the Making Pasta chapter
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2
Cook until al dente, drain and rinse with cool water
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3
Place in a large mixing bowl and set aside
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4
Steam broccoli over simmering water, covered, until crisp-tender, about 3 minutes and allow to cool
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5
Cut peppers and onions into thin slivers then add peppers, onions, broccoli, roast beef, olives and parsley in the bowl with the tortellini
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6
To make dressing, whisk the oil, vinegar, salt, pepper and garlic until blended
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7
Pour over salad
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8
Let stand 30 minutes at room temperature before serving.
TORTELLINI, BEEF & BROCCOLI IN RED WINE VINAIGRETTE
ingredients
- 1 full load of pasta dough made into cheese tortellini (see recipe page 143)
- 2-1/2 cups broccoli florets, chopped
- 1 pound deli roast beef (1/2-inch thick), cut into 1/4 x 2-inch strips
- 1/2 cup red onion
- 1/2 cup red bell pepper
- 1/4 cup small black olives
- 2 tablespoons parsley, coarsely chopped
- 1/2 cup olive oil
- 4 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1 garlic clove, crushed