As with most Pasta salad & salad dishes, I don't always measure everything. Adjust the seasoning(s) & dressing to taste. You can use agnolotti, ravioli or tortellini - homemade or storebought. Buitoni has fresh refrigerated filled w/ wild mushrooms or cheese (Quattro Formaggi). Use a combo of both, if you like.
agnolotti (mushroom &/or cheese-filled) -ravioli or tortellini
Mozzarella cheese - cubed
Peas - cooked
Scallions or red onion - sliced/diced
Fresh tomatoes - diced
Italian flat-leaf parsley (chopped) or fresh basil (torn)
Salt & Pepper, to taste
Vinaigrette, to taste
Freshly grated Parmesan cheese, optional
Boil, drain & rinse Agnolotti, ravioli or tortellini under cool water. Drain again. Combine remaining ingredients.
Refrigerate/chill covered, for a few hours or serve at room temp. Top with torn basil or parsley, & freshly grated Parmesan cheese, if desired.
agnolotti (mushroom &/or cheese-filled) -ravioli or tortellini
Mozzarella cheese - cubed
Peas - cooked
Scallions or red onion - sliced/diced
Fresh tomatoes - diced
Italian flat-leaf parsley (chopped) or fresh basil (torn)
Salt & Pepper, to taste
Vinaigrette, to taste
Freshly grated Parmesan cheese, optional
Boil, drain & rinse Agnolotti, ravioli or tortellini under cool water. Drain again. Combine remaining ingredients.
Refrigerate/chill covered, for a few hours or serve at room temp. Top with torn basil or parsley, & freshly grated Parmesan cheese, if desired.
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