MEDITERRANEAN TORELLINI SALAD

MEDITERRANEAN TORELLINI SALAD image

Yield Main dish: 4 servings Side dish: 6-8

Number Of Ingredients 18

Previous Next

Salad:
2 lbs. tricolored cheese tortellini (cooked)
1 large Japanese eggplant (do not peel skin), cubed and cooked
1/4 c. olive oil and dash of marsala wine
1 English cucumber, thinly sliced
1/2 red onion, thinly sliced
1/2 c., coarsely chopped pitted kalamata olive
1 package cherry or grape tomatoes, rinsed well
1/2 c. feta cheese (set aside in refrigerator)
1/4 c. fresh basil, sliced in thin ribbons (set aside)
Viniagrette dressing:
1 c. extra-virgin olive oil
1/2 c. white balsamic vinegar (or regular balsamic vinegar)
1/2 c. Italian sweet Marsala cooking wine
1/2 c. lemon juice
1-2 tbsp. freshly crushed garlic (use more or less garlic based on preference)
1-1/2 tbsp. dried Italian seasonings
dash of salt and freshly ground pepper

Steps:

Cook the tortellini according to the directions on the package (recommendation: cook tortellini al dente). In mixing bowl, combine olive oil, balsamic vinegar, Marsala wine, lemon juice and freshly crushed garlic, and Italian seasonings. Whisk ingredients together. Pour into tightly sealed plastic container and shake briskly. Set aside and let sit at room temperature while preparing the salad. Cut one Japanese eggplant in small cubes. Heat large saute pan with 1/4 c. extra virgin olive oil and dash of marsala wine over medium heat. Saute 1-2 tbsp. garlic in the olive oil and add cubed eggplant. Add salt and ground pepper to taste. When cooked, the eggplant should turn a purplish-grey color but do not overcook or it'll become too soft. Set pan aside on stove and cool at room temperature. Thinly slice the English cucumber and 1/2 red onion. Coarsely chop 1/4 c. kalamata olives. Rinse and drain the tomatoes. Add all of the above ingredients to the bowl of tortellini. Mix thoroughly with spoon. Add cooled eggplant mixture to pasta and vegetables. Drizzle vinaigrette over salad and thoroughly mix together. Thoroughly coat the pasta and vegetables evenly (use entire vinaigrette--add more balsamic vinegar if you want a more pungent taste). Cover bowl with plastic wrap and chill in refrigerator approximately 2 hours. Before serving, toss salad with fresh basil and feta cheese. This salad tastes better when it's marinated for a long period of time.