Pasta Salad Allegro

Preparation info

  • Serves

    eight to twelve

    • Difficulty


Appears in

Tom Fitzmorris's New Orleans Food

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.


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


  1. Cook the tortellini in rapidly boiling water until still firm to the bite. Drain and refrigerate.
  2. 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