Tortellini Bruschetta Salad
10-23-2015
Author: Blog Editor in Diet for a Tiny House
When our family traveled to Spain back when our kids were growing up we had a wonderful tour guide who was Italian. The way to pronounce bruschetta, she said, was “broo-sket-ah” and not the way most people pronounce it, “broo-shet-ah.”
Bruschetta was one of our favorite summer treats. We’d take a loaf of Italian bread, slice it in half lengthwise, toast it on the grill, then rub peeled whole garlic cloves into all the surface grooves of the grilled side until the cloves disintegrated into the hot bread. Top it with a tomato-basil-caper mixture, drizzle with extra virgin olive oil, cut into wedges and enjoy.
Remembering those idyllic summers in Minnesota, I got the idea to create a deconstructed bruschetta salad with tortellini. It was delicious and is even better the next day for breakfast!
You just need a pot to boil the tortellini, a cutting board and a knife and a big bowl for the salad.
Tortellini Bruschetta Salad
Serves 3
Ingredients:
1 package cheese tortellini
1 cup croutons
4 cloves garlic, finely minced
1 large ripe juicy tomato (Heirloom if you can find it) roughly chopped
2 tablespoons capers, rinsed and drained
Fresh basil leaves, about a quarter cup sliced into strips, discard stems
Extra virgin olive oil or garlic-infused olive oil
Sea salt and freshly cracked black pepper
Procedure:
Boil tortellini until tender. Drain and plunge into a large bowl of cool water to stop the cooking process, drain again.
While tortellini was cooking, prepare all the other ingredients: mince the garlic, chop the tomatoes, slice the basil.
Put everything together in the large bowl with the tortellini, drizzle with olive oil, mix gently so everything is well distributed, add sea salt and cracked pepper.
Allow people to add their own croutons (don’t incorporate into the salad because they will get mushy).
Optional: Chopped olives, pine nuts, artichokes, Parmesan cheese, vegan Parmesan cheese substitute, or nutritional yeast for topping.
Content shared with DietforaTinyHouse.com - Follow me on Twitter! @DietforaTinyHouse
About Blog Author Wendy Gorski: I'm a full-time traveler with my husband Nick, and we live in a 2011 Airstream travel trailer. In 2012, we sold our 4,000-square-foot house with its gourmet kitchen and bought our 100-square-foot tiny Airstream house. In this blog, I'll share recipes, tips, thoughts, and experiences as we careen across the country in search of adventure. All my recipes will be primarily plant-based, fast to cook, easy to clean up, and delicious!
Bruschetta was one of our favorite summer treats. We’d take a loaf of Italian bread, slice it in half lengthwise, toast it on the grill, then rub peeled whole garlic cloves into all the surface grooves of the grilled side until the cloves disintegrated into the hot bread. Top it with a tomato-basil-caper mixture, drizzle with extra virgin olive oil, cut into wedges and enjoy.
Remembering those idyllic summers in Minnesota, I got the idea to create a deconstructed bruschetta salad with tortellini. It was delicious and is even better the next day for breakfast!
You just need a pot to boil the tortellini, a cutting board and a knife and a big bowl for the salad.
Tortellini Bruschetta Salad
Serves 3
Ingredients:
1 package cheese tortellini
1 cup croutons
4 cloves garlic, finely minced
1 large ripe juicy tomato (Heirloom if you can find it) roughly chopped
2 tablespoons capers, rinsed and drained
Fresh basil leaves, about a quarter cup sliced into strips, discard stems
Extra virgin olive oil or garlic-infused olive oil
Sea salt and freshly cracked black pepper
Procedure:
Boil tortellini until tender. Drain and plunge into a large bowl of cool water to stop the cooking process, drain again.
While tortellini was cooking, prepare all the other ingredients: mince the garlic, chop the tomatoes, slice the basil.
Put everything together in the large bowl with the tortellini, drizzle with olive oil, mix gently so everything is well distributed, add sea salt and cracked pepper.
Allow people to add their own croutons (don’t incorporate into the salad because they will get mushy).
Optional: Chopped olives, pine nuts, artichokes, Parmesan cheese, vegan Parmesan cheese substitute, or nutritional yeast for topping.
Content shared with DietforaTinyHouse.com - Follow me on Twitter! @DietforaTinyHouse
About Blog Author Wendy Gorski: I'm a full-time traveler with my husband Nick, and we live in a 2011 Airstream travel trailer. In 2012, we sold our 4,000-square-foot house with its gourmet kitchen and bought our 100-square-foot tiny Airstream house. In this blog, I'll share recipes, tips, thoughts, and experiences as we careen across the country in search of adventure. All my recipes will be primarily plant-based, fast to cook, easy to clean up, and delicious!
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