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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. | 2. Preheat oven broiler and place halved tomatoes on a sheet pan 6 inches from the broiler. Broil skin side up until the skin is wrinkled and partially blackened. | 3. Place the tomatoes in a food processor and add the tomato paste, garlic, red wine vinegar, balsamic vinegar, mustard and honey. Blend until smooth. With the processor running, add the olive oil and vegetable oil in a thin steady stream. Season with salt and pepper. | 4. In a large bowl, combine the tortellini, cheese, salami, celery, olives, bell pepper, onion, parsley, rosemary and lemon juice. Gently toss and drizzle with vinaigrette to coat. Season with salt and pepper and serve immediately. Best served at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rainbow tortellini pasta	1	pound	uncooked	403.4676	0.0	89.7602	2.2667
rom tomato	3			403.4676	0.0	89.7602	2.2667
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
red wine vinegar	3	tablespoons		8.493	0.1207	0.0179	0.0
balsamic vinegar	3	tablespoons		42.24	8.1744	0.2352	0.0
dijon mustard	2	teaspoons	prepared	403.4676	0.0	89.7602	2.2667
honey	1	teaspoon		-	-	-	-
olive oil	1/3	cup		636.48	0.0	0.0	72.0
vegetable oil	1/3	cup		626.3867	0.0	0.0	72.6667
salt pepper	to taste			403.4676	0.0	89.7602	2.2667
provolone cheese	3/4	cup	shredded	347.49	2.1186	25.3242	26.3538
hard salami	3	ounces	diced	312.9784	1.3608	22.0276	24.4089
celery	2/3	cup	sliced	10.7733	1.9998	0.4646	0.1145
black olive	1/4	cup	sliced	403.4676	0.0	89.7602	2.2667
red bell pepper	1/2	cup	diced	403.4676	0.0	89.7602	2.2667
red onion	1	tablespoon	diced	-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
rosemary	1	teaspoon	chopped	0.917	0.1449	0.0232	0.040999999999999995
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
salt pepper	to taste			403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.