Healthy Italian Pasta Salad: Lemony Tortelloni Pasta Salad
What are we cooking today?
A good Pasta Salad is the key to a summer cookout. This Healthy Italian Pasta Salad (cheese tortellini to be exact)—which, along with big Castelvetrano olives, crunchy celery, peppery arugula, and a lemony-garlic dressing, makes for a hit at your next cookout.
When I was making Healthy Italian Pasta Salad dish I was thinking about how I would love to travel to Italy one day and this quote popped up in my head.
“Don’t tell me how educated you are, tell me how much you travelled.” – Mohamed
Leaning something in a book or seeing it on TV is just not the same as experiencing it yourself.
You can go on Instagram and drool over all the foodporn you want but, if you have not tasted the flavors and experiences the sensations of said food than you really have not experiences it, and in the end what’s the point. Food is meant to be eaten not seen and places are meant to be visited and lived in not read about.
So cook, eat and travel live life to its fullest.
Recipe is from Marley Spoon a great home delivery services.
Healthy Italian Pasta Salad Recipe
1. Prep ingredients
Bring a medium pot of salted water to a boil. Cover, reduce heat to low, and keep warm. Peel and finely grate 1 clove garlic. Squeeze about 3 tablespoons lemon juice. Coarsely chop olives. Thinly slice celery on an angle. Pick parsley leaves from stems. Finely chop stems; coarsely chop leaves. Finely grate Parmesan.
2. Make dressing
In a medium bowl, whisk lemon juice, garlic, 1 teaspoon water, ½ teaspoon each salt and sugar, a few grinds of pepper, and 3 tablespoons oil. Transfer 1 tablespoon of dressing to a second medium bowl and reserve for step 6.
3. Marinate olives & celery
Add olives, celery, and parsley stems to the first bowl. Toss gently to combine.[amazon_link asins=’B0014UAR9Y,B000UXW98S,B013PV1U72′ template=’ProductGrid’ store=’05/17/2018′ marketplace=’US’ link_id=’27544a1c-8e85-11e8-aba4-8f7fa783ae32′]
4. Cook tortelloni
Bring water back to a boil. Add tortelloni. Cook until al dente, about 3 minutes. Drain. Rinse with cold water and drain again.
5. Toss with dressing
To bowl with celery and olives, add tortelloni, and half of each Parmesan and chopped parsley leaves.
6. Finish & serve
Toss arugula with reserved dressing in second bowl; season with salt. Divide arugula between plates. Top with tortelloni salad and sprinkle with remaining Parmesan and parsley. Enjoy!