This was a latecomer to the race. As the faces at the table changed, so too did some of the dishes. In this case, I think it was a greater variety of pasta available at Wegmans, combined with some tinkering by The Father that led us to this summertime side dish.
All in all, we’re dealing with a pasta salad here. But, in the late 1980s/early 1990s, you had mayo-based macaroni salad or pasta salads made with wagon wheels and Good Seasons Italian dressing in a packet. This was a scene stealer back then.
And, it made for a very easy, very well received side at The Neighbor’s 4th of July cookout last week.
- 4 lbs. frozen cheese tortellini
- 1 cup plus a pinch of kosher salt
- 1 cup extra virgin olive oil
- 3/4 cup red wine vinegar
- 3/4 cup white wine vinegar
- 2 celery stalks, cleaned, white part removed, and sliced very thin
- 3 garlic cloves, minced
- handful of fresh basil and parsley, finely chopped
- 3 roasted red pepper hulls, or six large pieces
Bring a large pot of water to boil over high heat. Add kosher salt and pasta. Cook 3 minutes, drain and immediately run cold water over the top to stop cooking. Let stand in the sink for remaining water to drain.
Chill for 1 to 2 hours and serve.