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Recipe Thursday-Ken’s Tuscan Pasta Salad

Posted on December 7th, 2017 | Posted in Recipes, Salad, Supplier of the Month

Three Cheese Tortellini tossed with roasted red peppers, sliced banana peppers, artichoke hearts, Tuscan herbs, Kalamata olives & spring salad mix tossed in Ken’s White Balsamic Vinaigrette.

Learn more about Ken’s Food and save this month on Ken’s Dressings.

Yield 6 Servings
Ingredients
1 pound  Cheese Tortellini, cooked & chilled (558704, 10#, Seviroli)
2 ounces roasted red peppers, sliced into strips (990154, #10, Del Sol)
3 artichoke hearts quartered (990150, #10)
12 each Kalamata olives, sliced in half (990403, 10#)
1/2 clove garlic, chopped (02619, 5#)
12 each banana pepper rings (990171, GAL)
1/4 teaspoon each of basil (CQB007, 2#, Assagio Classico), thyme (CQT041, QT)  & ground rosemary (CQR037, QT)
8 ounces Ken’s Creamy White Balsamic Vinaigrette (992185, 2/1GAL)
2 cups spring lettuce mix (01886, 4/3#)

Method
Gently toss all ingredients together in a chilled bowl. Be sure to evenly distribute dressing & ingredients.

Recipe from KensFoodservice.com

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