CHEESE TORTELLINI SALAD WITH MUSTARD MAYONNAISE

INGREDIENTS

• 250g cheese tortellini

• 1 bunch ( 12 spears ) of fresh asparagus, chopped

• 200g green beans, chopped

• 1 small red pepper

• 1 small green pepper

• 100g baby mushrooms, chopped

• 4 green shallots, chopped

MUSTARD MAYONNAISE

• 2 egg yolks

• 1 tablespoon lemon juice

• 3/4 cup olive oil

• 1 tablespoon seeded mustard

• 1 clove garlic, crushed

• 2 teaspoons water

CHEESE TORTELLINI SALAD WITH MUSTARD MAYONNAISE METHOD:

Add tortellini to the pan of boiling water, boil, uncovered, until just tender, and drain; cool. Boil or steam asparagus and beans until just tender, drain, and rinse under cold water. 

Cut peppers into thin strips. Combine tortellini, vegetables, and shallots in a bowl. Refrigerate for several hours before serving with mustard mayonnaise.

Mustard Mayonnaise: Blend or process egg yolks and juice until pale and thick. With the motor operating, gradually pour in oil in a thin stream; blend until thick. Stir mustard, garlic, and water.

Serves 4.

Note: Salad can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Vegetables suitable.

 

Also Read: PEPPERED CAPELLINI WITH MUTTON