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RECIPE: Cold Tortellini Antipasto Or Appetizer With Pesto Dip

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.

     

      




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