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Feast: Tri-Color Tortellini Salad with Roasted Peppers

For our first Feast column, we present a recipe from By George! at the Reading Terminal Market.

Feast is a weekly column that features a recipe from a local cookbook, chef or home cook. You can contribute a recipe to Feast by emailing Sam Strike at Sam.Strike@Patch.com. If you make a recipe featured in Feast, please let us know.

The Reading Terminal Market Cookbook, published in 1997 and 2001, was co-authored by Wayne resident Ann Hazan. In today's Feast, we offer you the recipe for Tri-Color Tortellini Salad with Roasted Peppers from By George! Pizza Pasta & Cheesesteaks.


Tri-Color Tortellini Salad with Roasted Peppers

This recipe from By George makes generous use of an Italian favorite, roasted peppers. A quick way to roast your own peppers is to preheat the oven to 425 degrees, slice the peppers in half, place on a baking sheet, and bake to 15 to 20 minutes, or until peppers are blistered. Let cool, and peel.


1 pound tri-color tortellini with cheese

4 roasted red peppers

Florets from 1 bunch of broccoli

1 rib celery, chopped

1 carrot, sliced

2 tablespoons red wine vinegar

6 tablespoons olive oil

Pinch of oregano

Salt and freshly ground pepper to taste

2 tablespoons grated Parmesan cheese

1 tablespoon chopped parsley

1 clove of garlic, minced


Place tortellini in boiling water and cook for about 7 to 8 minutes. Drain, run under cold water until cooled, and place in a large salad bowl. Prepare roasted peppers (see head note) and set aside.

Blanch the broccoli and carrots separately for 1 to 2 minutes in a large saucepan of boiling water. Run under cold water to stop the cooking. Add the vegetables in with the pasta.

Make the vinaigrette by whisking together the vinegar, oil, oregano, salt, and pepper.

Add the Parmesan cheese, parsley, and garlic to the pasta. Pour in the vinaigrette, and toss to mix thoroughly.

Makes four servings.


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