Tortellini Peach Salad
Servings
6 Servings
Ingredients
- Dressing
- 5 tbsp. white wine vinegar
- 2 Tbsp. granulated sugar
- 1 tbsp. chopped fresh basil leaves
- 1 tsp. minced fresh thyme leaves
- 1-1/2 tsp. minced garlic
- 3/4 tsp. kosher or sea salt
- 1/2 tsp. freshly ground black pepper
- 1/4 c. canola oil
- 1/4 c. extra virgin olive oilSalad
- 1 pkg. 16 ounces fresh or frozen cheese tortellini
- 1 tsp. extra virgin olive oil
- 1/3 c. chopped fresh Italian parsley
- 1 c. sliced celery cut from tender inner stalks
- 1/2 c. California golden raisins
- 2 large fresh ripe peaches
Instructions
Preparation
- 1 Dressing2 In a blender, combine all the ingredients except the oils. Process on medium-high speed until smooth. 3 Scrape down the sides as necessary4 With the speed reduced to medium-low, add the oils in a steady stream. Process until smooth. Set aside.5 Salad6 Cook the tortellini according to package instructions. Drain and rinse with cold water.7 Shake dry and place in a mixing bowl. Toss with oil to prevent sticking. Mix in parsley, celery and raisins. Peel the peaches and cut into chunks slighly smaller than the tortellini.8 Add to the salad and toss with the dressing. Salt and pepper to taste.9 Place a piece of plastic wrap against the salad to help keep the peaches from browning.10 Refrigerate for a few hours. Remove from the refrigerator about 20 minutes before serving.
- Source: Chef Roy Harland and California Raisin Marketing Board
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