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Tuesday 14 June 2022 11:23:41 GMT
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INCREDIBLE PASTA SALADS - Episode 1: ‘Panzanella Tortellini Pasta Salad’ Panzanella is one of my all-time favourite salads. Here I’ve taken it up a few notches and made it even heavier with the addition of tortellini. Hope you love this one and I’ll see you tomorrow for the next delicious pasta salad 😋 Chris x PANZANELLA TORTELLINI PASTA SALAD | Serves 4 INGREDIENTS 500g / 1lb Beef Tomatoes, diced into bite-sized pieces 500g / 1lb Cheese Tortellini 225g / 8oz Sourdough, diced into bite-sized pieces 7 tbsp Extra Virgin Olive Oil 2 tbsp Red Wine Vinegar 1 small bunch of Fresh Basil, roughly diced (1oz/30g) 1.5 tbsp Capers, drained 2 Shallots, very finely diced 2 small cloves of Garlic, very finely diced 1/2 tsp Salt 1/8 - 1/4 tsp Black Pepper METHOD 1️⃣Preheat the oven to 180C/350F. 2️⃣In a large mixing bowl, whisk together 6 tbsp extra virgin olive oil, red wine vinegar, capers, shallots, garlic and black pepper. 3️⃣Place a colander on top and add the tomatoes. Coat in 1/2 tsp salt and leave to drip for 20 minutes, tossing every now and then to encourage the tomatoes to leak. 4️⃣During this time add the bread to a large baking tray and toss in 1 tbsp extra virgin olive oil. Bake in the oven for around 12 minutes, or until light golden and crunchy. Allow the croutons to cool.
5️⃣Cook the tortellini in salted boiling water (take a minute or so off the packet timings). Drain and gently toss in cold water until completely cool. 6️⃣Remove the tomatoes and whisk the tomato juice with the dressing until well combined. Add in the tomatoes, tortellini, croutons & basil and toss to combine. Leave for 10 minutes, tossing a few times, until the croutons soak in the dressing. They should soften slightly but still have a little crunch. Serve right away then tuck in and enjoy! More recipes like this in my debut cookbook ‘Comfy’ which you can pre-order now 😁📕
INCREDIBLE PASTA SALADS - Episode 1: ‘Panzanella Tortellini Pasta Salad’ Panzanella is one of my all-time favourite salads. Here I’ve taken it up a few notches and made it even heavier with the addition of tortellini. Hope you love this one and I’ll see you tomorrow for the next delicious pasta salad 😋 Chris x PANZANELLA TORTELLINI PASTA SALAD | Serves 4 INGREDIENTS 500g / 1lb Beef Tomatoes, diced into bite-sized pieces 500g / 1lb Cheese Tortellini 225g / 8oz Sourdough, diced into bite-sized pieces 7 tbsp Extra Virgin Olive Oil 2 tbsp Red Wine Vinegar 1 small bunch of Fresh Basil, roughly diced (1oz/30g) 1.5 tbsp Capers, drained 2 Shallots, very finely diced 2 small cloves of Garlic, very finely diced 1/2 tsp Salt 1/8 - 1/4 tsp Black Pepper METHOD 1️⃣Preheat the oven to 180C/350F. 2️⃣In a large mixing bowl, whisk together 6 tbsp extra virgin olive oil, red wine vinegar, capers, shallots, garlic and black pepper. 3️⃣Place a colander on top and add the tomatoes. Coat in 1/2 tsp salt and leave to drip for 20 minutes, tossing every now and then to encourage the tomatoes to leak. 4️⃣During this time add the bread to a large baking tray and toss in 1 tbsp extra virgin olive oil. Bake in the oven for around 12 minutes, or until light golden and crunchy. Allow the croutons to cool.
5️⃣Cook the tortellini in salted boiling water (take a minute or so off the packet timings). Drain and gently toss in cold water until completely cool. 6️⃣Remove the tomatoes and whisk the tomato juice with the dressing until well combined. Add in the tomatoes, tortellini, croutons & basil and toss to combine. Leave for 10 minutes, tossing a few times, until the croutons soak in the dressing. They should soften slightly but still have a little crunch. Serve right away then tuck in and enjoy! More recipes like this in my debut cookbook ‘Comfy’ which you can pre-order now 😁📕

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