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Tortellini peach salad

Serving Size: 4

Ingredients

1 package Celentano or Italian Village, frozen cheese tortellini

5 tablespoons white wine vinegar

2 tablespoons granulated sugar

1 tablespoon chopped fresh basil leaves

1 tablespoon minced fresh thyme leaves

1-1/2 teaspoon minced garlic

¾ teaspoon kosher salt

½ teaspoons freshly ground black pepper

¼ cup canola oil

¼ cup extra virgin olive oil

1 teaspoon extra virgin olive oil

2 Tablespoons chopped fresh Italian parsley

¼ cup toasted pecans

½ cup California golden raisins

2 large fresh, ripe peaches

Cooking Directions

Salad Dressing

  1. In a blender, combine all the ingredients except the oils. Process on medium-high speed until smooth. Scrape down the sides as necessary.
  2. With the speed reduced to medium-low, add oils in a steady stream. Process until smooth and set aside.

Salad

  1. Cook tortellini according to package instructions. Drain and rinse with cold water. Shake dry and place in mixing bowl.
  2. Toss with 1 teaspoon extra virgin olive oil to prevent sticking.
  3. Mix in parsley, pecans, and raisins.
  4. Peel the peaches and cut into chunks slightly smaller than the tortellini. Add to the salad and toss with the dressing. Add salt and pepper to taste.
  5. Place a piece of plastic wrap against the salad to help keep the peaches from browning.
  6. Refrigerate for a few hours. Remove from refrigerator about 20 minutes before serving.