Balsamic Vinaigrette Tortellini
Comments:
- This recipe is “borrowed” from Scott Locorini and enhanced with a few twists of my own.
- It is a favorite that I serve at home as well as on paddling trips. It is a little fussier than some other meals, so save it for a day when you are off the water early and the weather’s nice.
- You will need two stoves (two burners) for this meal.
- Leave no trace. You must carry out all packaging materials and garbage. Use ziplock bags to hold ingredients and reduce waste.
Ingredients:
- 1 or more packages of dried tortellini – any type (I like three cheese tortellini)
- 1 package of pre-cooked bacon
- 1 sweet onion
- 1 bottle of roasted red peppers (Alt. One package julienne cut sun dried) tomatoes
- Several cloves of garlic or freeze dried garlic
- 1 bottle of balsamic vinaigrette dressing (I use Newman’s Own)
Cooking/Serving Directions:
- Boil tortellini as per package directions
- While the tortellini is cooking, dice an onion and begin to sauté it.
- Cut the bacon strips into bite sized pieces and add to the onions.
- Cut the peppers into short strips and add to the mix.
- Add minced garlic to taste.
- Cook for five minutes or so.
- Drain the tortellini, leaving it in the cooking pan
- Add the sautéed ingredients. Mix thoroughly.
- Add dressing to taste and serve hot.