Name: Pasta Salad Allegro
Yield: Serves eight to twelve
Cuisine: Creole
Ingredients: 1 each red, yellow, and green bell peppers, thinly sliced; 2 lb. cheese tortellini, preferably tri-color; 3 cans artichoke hearts packed in water, drained, rinsed, and quartered; 20–30 leaves fresh basil, chopped; 1 green onion, thinly sliced; 2 Tbsp. Creole mustard; ½ cup red wine vinegar; 1 cup olive oil; ½ cup finely shredded Parmesan cheese; 16 sun-dried tomatoes, soaked a few minutes in warm water, sliced into julienne strips; 2 tsp. dried oregano; 1 lb. andouille or other smoked sausage, cut into small slivers; 2 large, ripe tomatoes, cubed

Tom Fitzmorris

Pasta Salad Allegro

Preparation info

Serves
eight to twelve

Difficulty
Easy

Appears in

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

About

This pasta salad has a distinctly Creole flavor, along with a clear Italian accent. It was created by chef Ron Wilemon, who’s turned up in a number of great restaurants over the years, including one of his own—the Allegro Bistro.

Ingredients

2 lb. cheese tortellini, preferably tri-color
2 Tbsp. Creole mustard
½

Europe
Americas
Italy
United States
Main course
Mediterranean
Louisiana
New Orleans

Method

Cook the tortellini in rapidly boiling water until still firm to the bite. Drain and refrigerate.
Whisk the mustard and the vinegar together in a large bowl. Add about a third of the oil, whisking until smooth. Add 2 tablespoons of cold water, then gradually add the

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method