Recipes

TORTELLINI, BEEF & BROCCOLI IN RED WINE VINAIGRETTE
  • Ingredients
  • 1 full load of pasta dough made into cheese tortellini (see recipe page 143)
  • 2-1/2 cups broccoli florets, chopped
  • 1 pound deli roast beef (1/2-inch thick), cut into 1/4 x 2-inch strips
  • 1/2 cup red onion
  • 1/2 cup red bell pepper
  • 1/4 cup small black olives
  • 2 tablespoons parsley, coarsely chopped
  • 1/2 cup olive oil
  • 4 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 garlic clove, crushed
Directions
  1. Make tortellini according to instructions for making filled pasta in the Making Pasta chapter
  2. Cook until al dente, drain and rinse with cool water
  3. Place in a large mixing bowl and set aside
  4. Steam broccoli over simmering water, covered, until crisp-tender, about 3 minutes and allow to cool
  5. Cut peppers and onions into thin slivers then add peppers, onions, broccoli, roast beef, olives and parsley in the bowl with the tortellini
  6. To make dressing, whisk the oil, vinegar, salt, pepper and garlic until blended
  7. Pour over salad
  8. Let stand 30 minutes at room temperature before serving.


© 2026 Recipe Tour. All Rights Reserved. Other terms, conditions, and restrictions may apply.
Please see Terms & Conditions and Privacy Policy on Site for details.