Ingredients
22-oz. pkg. frozen (or fresh) cheese tortellini
1 pkg. cherry tomatoes (halved or quartered)
1 pkg. yellow cherry tomatoes (halved or quartered)
2 1/2 c. fresh corn kernels, cooked and sliced from the cob (approx. 4 cobs)
1/2 c. fresh basil leaves, sliced in ribbons
4 tbsp. grated Parmesan cheese (#1 cone)
Freshly ground black pepper
For the Dressing
1/2 c. Olive Oil
1/4 c. Red Wine Vinegar
1 juiced lemon
1/2 tsp. Dijon Mustard
1/2 tsp. garlic salt
Pepper to taste
1/2 c. Olive Oil
1/4 c. Red Wine Vinegar
1 juiced lemon
1/2 tsp. Dijon Mustard
1/2 tsp. garlic salt
Pepper to taste
Directions
Vapor cook corn cobs in Culinary basket over 3 Qt Roaster with 1/2 inch water. Remove Basket, allow corn to cool before removing kernels. Rinse out 3qt and reuse to cook pasta. Shred Parmesan Cheese on #1 cone. In a large jar, mix all dressing ingredients and shake, shake, shake. Add all ingredients together in large bowl, chill for several hours before serving.
Vapor cook corn cobs in Culinary basket over 3 Qt Roaster with 1/2 inch water. Remove Basket, allow corn to cool before removing kernels. Rinse out 3qt and reuse to cook pasta. Shred Parmesan Cheese on #1 cone. In a large jar, mix all dressing ingredients and shake, shake, shake. Add all ingredients together in large bowl, chill for several hours before serving.
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