Tortellini Pepperoncini Salad

  • veryslowcook Posted: 08/14/10
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    This was a good salad, but it didn't have the "punch" I was looking for. The use of tortellini pasta was nice. I probably won't make this again because there are better options out there.

  • ADDChef Posted: 06/05/09
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    This is a nice summer dinner. I used swiss chard from the garden instead of spinach, I also added some minced garlic. I like the idea of using vinegar instead of some lemon juice to add zip. I might try that next time. I thought the navy beans were great with it.

  • JonniDee Posted: 08/02/10
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    I doubled this recipe and it served 9 people for lunch with a couple of servings of seconds,and 3 servings left over. It held up very well in the fridge two days later. I cooked the tortellini the night before and stored it in the fridge. I bought sliced pepperoncini to save time and simply rough cut it. I made the recipe exactly as written and it was very, very good! I will definitely make it regularly.

  • Barrie Posted: 06/08/09
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    I made this with only one change I added more pepperoncinis. I bought the sliced so they were easy to do. Great flavors. I might try a different tortellini next time with italina ham. Side dish great. Main dish great! Make ahead to take to a lunch or brunch as a dish to pass.

  • coyote36 Posted: 05/31/09
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    Very good, simple recipe with lots working for it. I love basil, so I'll use a basil seasoned rice vinegar in place of 1 tbsp lemon juice for more zip.

  • rlb0428 Posted: 07/02/09
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    Fantastic recipe! Very flavorful and EASY! Made once a couple of weeks ago, and have had it almost every week since then. I omit the capers as I feel their flavor gets lost with the basil, lemon and pepperoncinis. I sometimes add a few chopped slices of dry italian salami and a splash of balsamic vinegar. Perfect for summer!

  • Blanch1012 Posted: 06/06/10
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    I made this for a picnic recently and everyone loved it! It's a great dish if you're tired of traditional pasta salads. I omitted the capers and added some of the liquid from the jar of pepperoncinis as well as diced red bell pepper. Definitely going to make it again.

  • slpmom Posted: 03/28/10
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    I doubled the dressing also and it was fantastic!

  • KBminus50 Posted: 07/04/12
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    As a person who isn't crazy for salads, I can say that this was a wonderful recipe! Very flavorful and lots of textures. Not to mention easy to prepare. I'll definitely make this again!

  • Peggspark Posted: 05/07/12
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    What a fabulous main dish salad this is! I couldn't believe how much my husband loved it and raved about it. It's quick, tasty, healthy and it's a colorful presentation! I'll be making this one a lot, especially on Meatless Mondays!

  • cityofedog Posted: 04/23/13
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    Oh my gosh! I don't normally take the time to review recipes, but I have to say this was favorite! So fresh tasting and light...with a little kick from the pepperoncini's. I could not stop eating (even though it's very filling) the taste was just so good! We paired it with a Mediterranean-seasoned, pan seared chicken breast because we are "meat at every meal" kind of family. And we used about half a can of navy beans which was still slight overkill by proportion. Absolutely delicious!

  • jenzen32 Posted: 05/30/12
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    Wonderful and easy! My whole family loved it! I added half a cup of diced red onion and one more T olive oil.

  • Foodjunkie4sur Posted: 06/04/12
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    Made this for a party; should have doubled the recipe as it disappeared too fast! I made it exactly as written and wouldn't change a thing. Wonderful.

  • vanessan Posted: 04/22/13
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    This was surprisingly very good.....I did have to sub dried basil for the fresh basil, and added a few more peppers than listed in the recipe....otherwise followed as written. I will definitely make this again.

  • mginsd Posted: 03/24/14
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    Make sure you rinse the beans before adding them, as their sometimes syrupy juice can impart a cloying undertaste to this dish. And, don't hesitate to add any kind of pickled veggies to this: carrots, cornichons, beets, Spanish olives as well as sub freely on the greens. I like to cook the pasta in the pickling juices, as it adds a really good base of flavor to the pasta itself.

  • VeggieVA Posted: 03/24/14
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    We make this all the time. Can substitute with the seasons--sundried tomato and dried basil in winter, arugula if you have it. Use more tortellini to feed the family.

  • candicemowen Posted: 03/31/14
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    Delicious, fresh and light. I did salt the water and I think it needs it. Next time I will ditch the beans. I think you could make a million different substitutions and it would turn out great.

  • daneanp Posted: 07/23/13
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    This was interesting and the portion size is generous (and filling). I think I will add some minced garlic to the lemon juice/olive oil dressing next time. And maybe a bit of crushed red pepper to give it a little kick.

  • steponme Posted: 04/02/14
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    Missouri City, TX

    Taste delicious as is. Took earlier reviewers advice & rinsed the beans. Served with herbed chicken breast.

  • sukeedog Posted: 08/31/14
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    Tasty, though the 9 oz of pasta gets a bit lost. I would use more next time. We subbed Greek olives for the capers, and yes - definitely rinse the beans! Also, if you like this type of pasta salad try CL's Mediterranean Orzo Salad with Feta Vinaigrette. It's one of our favorite recipes on this site.

  • stormydogblue Posted: 03/31/14
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    Yes, definitely rinse the beans! This was very good. However after I added the mere 9 oz of pasta, it sort of got lost so I went ahead and put in the remainder of the 19 oz pkg I had cooked. I also increased the lemon juice/olive oil by one half to accommodate the extra pasta. Next time, I will salt the cooking water for the pasta - I think it needs it.

  • Kris0428 Posted: 08/17/13
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    Very flavorful and light! Great as a veggie meal or as a side with chicken or fish!

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