I agreed to bring this dish which Ive never made) to an event. I bought some tortellini and also some prepared pesto sauce (unbelievably, with DOP genovese basil, we will see) at costco. I was basically planning to dress it up the same way I might a hot pesto dish - with the pasta slicked while still hot with some olive oil and then dressed with the pesto and some additional cheese - parmesan or pecorino - at the time of serving.
Basically just a cool version of a hot dish.
But all the recipes Im seeing include stuff like vinegar, mayonnaise and an assortment of vegetables. and Im starting to remember that most tortellini salads do have some vinegar tang.
Does anyone have any moderate modifications that would make my proposal a better cold salad offering without throwing the pesto concept overboard?
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