Asiago-filled Tortelloni Salad with Roasted Garlic Dressing
Fairly difficult
Prep
15m
Cook
6m
| Category: | Tortelloni and Tortellini |
Ingredients
For
4
Serving(s)
What you will need:
| 1 pound Talluto's Asiago Cheese Tortelloni |
| 1/2 cup zucchini and yellow squash, julienned |
| 1/4 cup carrot, julienned |
| 1/2 cup olive oil |
| 1/4 cup white wine vinegar |
| 1 head garlic, roasted |
| 1/2 tsp kosher salt |
| 1/4 tsp freshly ground black pepper |
| 2 Tbsp honey |
| 3 Tbsp Mayonnaise |
Asiago-filled Tortelloni Salad with Roasted Garlic Dressing Directions
- To roast the garlic, simply slice the top portion of the bulb to expose the cloves. Place the bulb in an oven-safe dish and drizzle generously with olive oil. Cover the dish tightly with aluminum foil and roast the garlic in a 400-degree oven for about 30 minutes or until caramelized. Allow the garlic to cool and then remove the roasted cloves from the skin.
- Cook the tortelloni according to the directions on the package. (4-5 minutes)
- Once the pasta is cooked, drain it from the boiling water and immediately cool it in a bath of cold water to stop it from cooking.
- When the pasta is cooled completely, drain it well and spread it out on a clean kitchen towel to remove any excess water. Set aside.
- Begin preparing the vegetables.
- Make the dressing by adding all of the ingredients to a blender. Blend well until all of the ingredients are incorporated.
- Adjust the seasoning, to taste.
- Add all of the ingredients (except the dressing) to a large mixing bowl.
- Add some salad dressing, to taste and toss well.
- Serve immediately or refrigerate the salad to chill before serving.
- Enjoy!
