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Categories:
tortellini zucchini green beans garlic cherry tomatoes salt ground pepper basil oregano dressing garlic Dijon mustard olive oil
Viewed: 6 - Published at: 3 years agoIngredients
- 2 packages (10 Oz. Size) Spinach Tortellini
- 3 cups Zucchini, Diced Into Bite Size Pieces
- 2 cups Green Beans, Cut Into Bite Size Pieces
- 1 Tablespoon Garlic Infused Olive Oil
- 2 cups Cherry Tomatoes, Cut In Half
- 1/4 cups Red Onion, Sliced Thin
- 1/2 teaspoons Salt
- 1/2 teaspoons Ground Pepper
- 10 leaves Basil, Sliced Thin
- 1-1/2 Tablespoon Oregano, Sliced Thin
- FOR THE DRESSING:
- 1/4 cubes Balsamic Vinegar
- 1 teaspoon Garlic, Minced
- 1 teaspoon Dijon Mustard
- 2 Tablespoons Extra Virgin Olive Oil
- 1/4 cups Parmesan Cheese
Method
- Cook tortellini according to package directions. Four minutes before the pasta is done, add zucchini and green beans. Cook until pasta is tender. Pour into a bowl, and add garlic-infused olive oil. Let the pasta cool.
- Add cherry tomatoes, onion, salt, pepper, basil leaves and oregano to pasta and mix well.
- To make the dressing, in a bowl add balsamic vinegar, garlic, mustard and olive oil and whisk until combined. Pour over pasta salad; mix well. Top salad with Parmesan cheese.
- Refrigerate until ready to serve.
