Pesto Agnolotti Salad with Homemade Mustard Vinaigrette

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.



Category: Agnolotti and Casoncello


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

    1. Cook the pasta according to the instructions on the package; approximately 6 minutes to al dente.
    2. Once the pasta is cooked, drain it well and submerge the hot pasta into cold water to stop the cooking process.
    3. Allow the pasta to cool completely, drain it well, and then lay it onto a clean tea towel to remove the excess water.
    4. Slice the plum tomatoes into half-moon pieces approximately 1/2 in wide to resemble the pasta.
    5. Make the dressing by adding the remaining ingredients to a blender.
    6. Blend the dressing on medium speed to incorporate and emulsify the ingredients.
    7. Place the agnolotti pasta, the sliced tomatoes, and the chopped parsley into a medium-sized mixing bowl.
    8. 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.
    9. Serve at room temperature or cold, if desired.

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