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Whole Wheat Four Cheese Tortelloni Caprese Salad

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Serving Size: 
2-3
Ingredients: 
  • 12 oz. Pappardelle's Whole Wheat Tortelloni
  • 10-12 large white shrimp (shelled and deveined), cooked and cooled
  • 1 cup fresh Mozzarella cheese, diced
  • 1 cup yellow tomato, diced (you can replace the tomatoes with any variety)
  • 1 cup red tomato, diced (you can replace the tomatoes with any variety)
  • 1 (7 oz.) container Pappardelle's Traditional Basil Pesto
  • Salt & pepper, to taste
Instructions: 
  1. Cook tortelloni in 4 quarts of water for each pound. Add a hearty pinch of salt. Bring water to a full boil, reduce heat and then add tortelloni. (If you add tortelloni when the water is at a robust boil, you risk having the tortelloni split open.) Occasionally, stir gently to prevent tortelloni from sticking to the bottom of the pot. Once water returns to a gentle boil, cook about 8-12 minutes. Drain carefully.
  2. In a large bowl, combine all ingredients and toss. Serve as a side dish or main entrée.

From This Recipe

$8.50 | 12 oz. – appr. 55 large torts
$6.49 | 7 oz. container
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