Pesto Agnolotti Salad with Homemade Mustard Vinaigrette
Easy
Talluto customer favorite!!! The tangy mustard vinaigrette dressing compliments the sweet basil pesto-filled ravioli. This is such a refreshing and well-balanced dish. We hope that you enjoy it too.
Prep
Cook
Gallery
| Category: | Agnolotti and Casoncello |
Ingredients
For
4
Person(s)
What you will need:
| 1 lb Talluto's Pesto Agnolotti |
| 3 medium-sized ripe plum tomatoes, sliced |
| 1/4 cup fresh Italian parsley, chopped |
| 1/2 cup white wine vinegar |
| 3/4 cup pure olive oil |
| 1/2 tsp garlic powder |
| 1 Tbsp mustard powder |
| 1 tsp kosher salt |
| 1/4 tsp freshly ground black pepper |
Pesto Agnolotti Salad with Homemade Mustard Vinaigrette Directions
- Cook the pasta according to the instructions on the package; approximately 6 minutes to al dente.
- Once the pasta is cooked, drain it well and submerge the hot pasta into cold water to stop the cooking process.
- Allow the pasta to cool completely, drain it well, and then lay it onto a clean tea towel to remove the excess water.
- Slice the plum tomatoes into half-moon pieces approximately 1/2 in wide to resemble the pasta.
- Make the dressing by adding the remaining ingredients to a blender.
- Blend the dressing on medium speed to incorporate and emulsify the ingredients.
- Place the agnolotti pasta, the sliced tomatoes, and the chopped parsley into a medium-sized mixing bowl.
- Pour some of the dressing over the pasta and gently combine everything using a rubber spatula or a wooden spoon so as not to break the pasta.
- Serve at room temperature or cold, if desired.
