Garden fresh tortellini salad from The Silver Palate Good Times Cookbook (page 153) by Julee Rosso and Sheila Lukins and Sarah Leah Chase

  • basil
  • red peppers
  • yellow peppers
  • broccoli
  • carrots
  • leeks
  • oranges
  • thyme
  • balsamic vinegar
  • vegetable oil
  • tortellini
  • egg yolks
  • spinach tortellini

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on July 21, 2019

    Tasty and light on a hot summer evening. I started with a 20 ounce package of fresh tortellini (calls for 2 lbs), so I reduced most everything by a little less than half. For the dressing, I reduced the oil by 2/3 for a less high fat sauce. I still had leftover dressing because my personal preference is not to eat vegetables overly coated in liquid. The fresh chopped basil and grated orange rind brought out the flavors of the vegetables nicely.

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