Capsicum and rocket tortellini salad recipe

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Photography: Dean Wilmot
Photography: Dean Wilmot
  • Cuisine: Italian
  • Servings: Serves 4
  • Cooking Time: Less than 15 minutes
  • Course: Lunch, Main

Capsicum and rocket tortellini salad

Ingredients

375g packet tortellini
340g jar marinated pepper strips, oil reserved
100g packet baby rocket
juice of ½ lemon
1 garlic clove, crushed
¼ cup (40g) pine nuts, toasted
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Preparation

1. Cook pasta in a large saucepan of boiling, salted water according to packet directions. Drain and rinse under cold water. Drain again.

2. Place pasta, capsicum and rocket in a bowl. Combine ½ cup of reserved oil, lemon juice and garlic in a small jug. Season to taste and drizzle over pasta. Toss to combine. Garnish with pine nuts and serve.

If you enjoyed this Capsicum and rocket tortellini salad recipe then browse more Italian recipes, Modern Australian recipes, child-friendly recipes, low-fat recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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Fresh pasta

Fresh pasta shouldn't be cooked to the 'al dente' stage. As it is egg based, it needs to be well cooked and not have any resistance when you bite into it but be silky smooth.

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Gluten

A protein in flour which, when mixed with water, gives the dough elasticity and strength.

 
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