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tortellini rice vinegar soy sauce garlic fresh ginger sugar warm red pepper mustard sesame oil red bell pepper green onions snow peas carrot
Viewed: 38 - Published at: 2 years agoIngredients
- 24 ounce Frzn tortellini
- 6 Tbsp. Rice vinegar
- 3 1/2 Tbsp. Soy sauce
- 1 lrg Garlic clove, chopped
- 2 Tbsp. Chopped fresh ginger
- 1 1/2 tsp Sugar
- 3/4 tsp Dry warm red pepper flakes
- 3/4 tsp Dry mustard
- 1/4 tsp Five Spice pwdr
- 1/4 c. Sesame oil
- 1/2 lrg Red bell pepper, finely diced
- 1/3 c. Green onions, minced
- 3 ounce Snow peas, cut diagonally
- 1 med Carrot, cut into 2" strips Chinese (Napa) cabbage or possibly spinach leaves
Method
- 1.
- Cook tortellini according to package directions.
- Drain well and place in a large bowl.
- 2.
- Combine 4 Tbsp.
- vinegar, 3 Tbsp.
- soy sauce, garlic, ginger, sugar, red pepper flakes, dry mustard, and Five Spice pwdr in a small bowl.
- Whisk in oil.
- 3.
- Toss hot tortellini with dressing.
- Toss in red bell pepper, green onion, snow peas, and carrot.
- Add in more vinegar and soy sauce to taste, if you like.
- 4.
- Line a serving platter or possibly individual serving plates with cabbage or possibly spinach leaves.
- Arrange salad over greens.
- Serve at room temperature.
- * Timesaver Tip: Recipe can be made up to 1 day ahead and refrigerated.
- Bring to room temperature before serving.
- NOTES : This pasta salad is refreshing on a hot summer day.
- The crisp vegetables and soft tortellini are a wonderful combination.
