Tuesday, April 1, 2008

Avocado Tortellini Salad

When I was in college I worked for a year at a gourmet pasta store. We made about seven flavors of fresh pasta as well as shapes, salads, and entrees. This recipe comes from that store and it has become my special potluck salad. It is super easy, few ingredients, and I'm always asked for the recipe. I've rarely given it out, but today I'm putting it out here and those that find it and keep it - ok.

Keep in mind that all measurements are up to the chef. I've gotten to the point where I just do it. Here I'll put what I would consider a home size salad for just 2-4 people. If you do take this to a potluck, don't cut the avocado and pour on the dressing until you are about ready to serve. Also keep in mind that avocado turns and so it doesn't look as appetizing the next day, although it is edible.

1 lb tortellini
1 ripe avocado
1 bunch Green onions
1/3 c white vinegar
1/3 c vegetable oil
pinch of salt
dill

Cook the tortellini, drain, and run through cold water. If taking it for a potluck, pour a tablespoon of vegetable oil and toss to coat so that they won't stick together.

Mix together in a small bowl the vinegar, oil, salt, and dill. I like the salad to be nice and green and so I tend to put a LOT of dill.

Chop the green onions and avocado. I like to take half of the avocado, put it in the dressing, then mash it with a fork so that it makes the dressing creamy and, again, more green.

Toss the pasta, onions, avocado and dressing all together and enjoy and wait for the compliments.
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