Since it’s National IPA Day, our last article was on this favorite style of craft beer.

Here’s something to serve with it, when you’re kicking back with a beer: a pasta salad with antipasto accents and a creamy pesto dip.

This super-easy tortellini recipe (photo #1) can be served as an antipasto/snack, as a light lunch with a side salad, or as a first course at dinner.

You can serve it at room temperature or straight from the fridge.

It’s easy to make pesto. But it’s even easier to buy a jar (photo #2).
 
 
RECIPE: TORTELLINI ANTIPASTO WITH PESTO DIP

Ingredients For 4-6

  • 1 package (8.8 ounces) DeLallo Three-Cheese Tortellini (or substitute)
  • 1 jar (6.35 ounces) DeLallo Simply Pesto Sauce-Traditional Basil (or substitute)
  • 8 ounces cream cheese, softened
  • Extra Virgin Olive Oil for drizzling
  • Toothpicks or skewers
  •  
    Garnishes

  • Olives: black and/or green, pitted
  • Sliced sundried tomatoes or roasted red peppers (pimento)
  • Cubed or julienned hard salami
  • Provolone or other hard cheese, cubed
  • Cherry or grape tomatoes, halved
  • Focaccia or toasted/grilled baguette, sliced

     
    Preparation

    1. BRING a large pot of salted water to boil. Cook the tortellini according to package directions. Drain, rinse, and cool.

    2. MIX the pesto and cream cheese in a medium bowl until well combined. Smear the pesto mixture on a serving plate (see photo).

    3. ARRANGE the tortellini around the pesto mixture for dipping. Drizzle with olive oil and serve with your favorite olives and antipasti.
     
     
    THE HISTORY OF TORTELLINI

     


    [1] Easy-to-make tortellini appetizer (both photos © DeLallo).

    DeLallo Pesto
    [2] It’s easy to make pesto, but even easier to buy a jar.

     

      


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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