Leek & Cubanelle Tortellini Salad
Michelle in our PCB store came up with this combo. She thinks tortellini make the best pasta salads.
12 oz. package cheese tortellini (Michelle used Barillo boxed ones)
1 leek, white part only, thinly sliced and rinsed
1 banana pepper or Cubanelle pepper, thinly sliced (approx. 1/3 cup)
3 tablespoons Unflavored Olive Oil
1 ½ tablespoons Premium White Balsamic Vinegar or Champagne Vinegar
1 tablespoon Terrapin Ridge AVO Garlic Aioli
¼ teaspoon dry oregano
Salt and pepper to taste
Cook tortellini according to package, being careful not to overcook them. Immediately drain and rinse pasta under cold water. (Use ice cubes to cool off even quicker.) Drain well.
Whisk ingredients for the dressing in a bowl until well incorporated. Pour over pasta and add the leeks and peppers; toss until pasta is coated. Refrigerate for 2 hours before serving (but overnight is even better). For serving, bring to room temperature.