Fresh No-Cook tomato sauce with tortellini

Tina Higashi 2010


2 9 oz. packages fresh tortellini
1 lb tomatoes- diced
5-6 large sprigs fresh basil
6-7 sprigs fresh parsley
3 cloves garlic
3 T olive oil
1 T balsamic vinegar
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/2 cup feta cheese


Cook tortellini 8 minutes, drain and set aside.
Finely chop basil to make 1/3 cup.
Chop parsley to make 1/4 cup. Crush garlic. Add herbs and garlic to bowl with tomatoes.
Gently stir in oil, vinegar, salt and pepper.
Toss in tortellini and cheese.
Garnish with additional basil.


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Livermore Valley Garden Club (LAVGC) serving the Tri-Valley: Dublin, Livermore, Pleasanton, Sunol, and San Ramon