Mediterranean Tortellini Salad
Pancetta Crisps
Wine Recommendation
19 Crimes Hard Chardonnay
Ingredients
- 1 (17-oz) pkg refrigerated tricolor cheese tortellini
- ½ lb asparagus, cut into bite-size pieces
- 1 (12-oz) jar sliced roasted red peppers, drained
- 1 (12-oz) jar marinated quartered artichoke hearts, drained
- 1 pint grape tomatoes
- 1 (6-oz) jar pitted kalamata olives, drained
- 1 (16-oz) bottle balsamic vinaigrette
- 1 cup freshly grated Parmesan cheese
Instructions
- Cook tortellini according to package directions. Add asparagus during last 2 minutes of cooking. Drain.
- Combine pasta, asparagus, red peppers, artichokes, tomatoes, and olives in a large bowl. Drizzle with desired amount of vinaigrette; toss. Sprinkle with cheese and Pancetta Crisps.
Side Dish Ingredients
- 2 (3-oz) pkg thinly sliced pancetta
Side Dish Instructions
- Preheat oven to 450°F. Arrange pancetta slices on a foil-lined baking sheet. Bake 5 to 10 minutes or until crisp.
- Transfer to a wire rack to cool. Serve on or with Tortellini Salad recipe.
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