Simone Drake of Parla Pasta stopped by WBTV News Sunday Morning to talk about the company and where you can find the products.
Asiago Pinzati Style Tortellini Salad
Dressing: 8 oz EVOO
4 oz White Balsamic Vinegar
3 cloves garlic, minced
Salt and cracked black pepper to taste.
1 Package of Parla Asiago Tortellini
1 Pint of grape tomatoes, halved
1 8 oz. tub of fresh 1inch mozzarella balls (bocconcini), halved
3 green onions, sliced thinly
1/2 large english cucumber, sliced thinly.
Cook tortellini according to the directions on the package, drain and place in an ice water bath until cool. Then, drain again (removing any leftover ice) and place in your bowl. Toss with EVOO to coat and hold.
Place all of the ingredients needed for the dressing in a blender and pulse a couple of times until dressing is well blended.