Tortellini Pasta Salad & Pimento Cheese
Tortellini Pasta Salad & Pimento Cheese
These recipes, adapted from NYT Cooking, are an easy make ahead lunch packed in OmieBox UP to stay cool and fresh all day long.
Ingredients:
Tortellini Pasta Salad
- 10 ounces cheese tortellini
- ¼ small red onion, thinly sliced
- 6 ounce jar sliced roasted red peppers, drained
- 1 ounce soppressata, cut into bite-size pieces
- 3 tablespoons extra virgin olive oil
- 1-½ tablespoons balsamic vinegar
- Crushed red pepper flakes
- Salt and black pepper
Pimento Cheese
- 8 ounces extra sharp cheddar, grated
- 2 ounces softened cream cheese
- ½ cup jarred diced pimentos (from a 7 ounce jar)
- 3 tablespoons mayonnaise
- ½ teaspoon crushed red pepper flakes
- Salt and black pepper
Directions:
Tortellini Pasta Salad
- Boil the tortellini in a pot of heavily salted water until cooked through. Drain and shake dry, then add the red onion to the colander and rinse the pasta and onion under cold water until the pasta is cool. Shake dry again, then transfer to a mixing bowl.
- Add the peppers, soppressata, oil, and vinegar to the bowl and stir to combine. Add salt, pepper, and crushed red pepper flakes to taste. Refrigerate for up to 3 days and stir to combine before serving.
Pimento Cheese
- Add the cheddar to a large mixing bowl. Pull the cream cheese into small pieces and scatter it across the cheddar. Then add the pimentos, mayo, and red pepper flakes and mix well to combine until the cheese is smooth and spreadable.
- Add salt and black pepper to taste, then serve or refrigerate for up to 1 week.
Original recipes:
https://cooking.nytimes.com/recipes/1026701-tortellini-pasta-salad
https://cooking.nytimes.com/recipes/1017354-pimento-cheese