Tuesday, June 20, 2017

Fresca's Tortellini Salad, from Treble at the Jam Fest

LESLIE BUDEWITZ: This pasta salad is one of the first dishes I deconstructed and made on my own, based on a salad from a long-gone deli called Pasta & Company. It had several locations in Seattle, including one on the 4th Avenue side of the building often called “the box the Space Needle came in,” where my law firm had offices. (It’s actual name was the Seattle First National Bank Building, and it was too short for the Needle, but I suspect Sea-First financed the construction, and the name stuck.)

I felt like such a city girl eating there, especially if my suit allowed me to sit on a stool in the window and watch the people!

I’ve given that space to Laurel, who runs the deli and catering company Ripe in my Seattle Spice Shop books, but I kept the recipe for Erin and Fresca in the Food Lovers’ Village Mysteries. Fresca makes piles of it to sell at the Merc, and in TREBLE AT THE JAM FEST, they take it on a picnic for the outdoor concert at the annual Jewel Bay Jazz Festival.

Imagine my surprise when I bought a different brand of tortellini recently and found a very similar salad on the package!

And even though it’s a summer favorite at our house, I also like to make a batch during Christmas week when it’s great to have something easy and different to pull out of the fridge—and because the colors make me happy.

I hope this salad makes you happy, too.

Tortellini Salad

2- 8 ounce boxes tortellini (tri-color is prettiest)
1 to 1-1/2 cup marinated artichoke hearts, lightly drained and chopped
2 cups chopped tomatoes (we like grape or cherry tomatoes, because they hold their shape and stay firm)
½ cup green onions, chopped
2 tablespoons capers
1 cup Parmesan, shredded
1 cup hard or Genoa salami, stacked and cut in strips (optional)
2 tablespoons chopped parsley or basil
1/4 cup olive oil OR oil from the artichoke marinade
salt and fresh ground pepper

Optional: 1/2 bell pepper, chopped (I like to mix red and green, but any color will be lovely.)



Cook pasta as directed; rinse with cold water, and drain, stirring to release steam and stop pasta cooking.



In a large bowl, combine the artichoke hearts, tomatoes, green onions, capers, Parmesan, salami, fresh herbs, and the bell pepper if you're using it. Add the pasta and mix. Stir in the oil and mix well. Season with salt and pepper to taste.


Serves 8. Keeps well.

From the cover of TREBLE AT THE JAM FEST, Food Lovers' Village Mystery #4 (Midnight Ink, June 8, 2017):  

Erin Murphy, manager of Murphy’s Mercantile (aka the Merc), is tuning up for Jewel Bay’s annual Jazz Festival. Between keeping the Merc’s shelves stocked with Montana’s tastiest local fare and hosting the festival’s kick-off concert, Erin has her hands full.

Discord erupts when jazz guitarist Gerry Martin is found dead on the rocks above the Jewel River. The one-time international sensation had fallen out of sync with festival organizers, students, and performers. Was his death an accident?or did someone even the score?

Despite the warning signs to not get involved, Erin investigates. And when the killer attacks, she orchestrates her efforts into one last crescendo, hoping to avoid a deadly finale.



Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The past president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.

Swing by my website and join the mailing list for my seasonal newsletter. And join me on Facebook where I announce lots of giveaways from my cozy writer friends.

16 comments:

  1. Pasta, artichoke hearts and green onions. I'm in love. Off to the grocery store tomorrow.

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    1. It's a flexible recipe you can adjust to what you have and like, and it's great for a crowd. Enjoy!

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  2. Oh my gosh. This looks amazing!!

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    1. Thanks, Abby -- I hope it makes you happy, too!

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  3. This is very similar to a pasta salad I make. I'll give this one a try as well. Great for a hot summer day.

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    1. Exactly -- some chopping, but only the pasta to cook. Enjoy!

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  4. Lovely.
    Add a tossed salad and a baguette of good bread and you're ready to go!

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  5. I love cold pasta salads. This looks like another yummy one.

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    1. And it keeps well, another bonus esp in busy summer!

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  6. I love pasta salads! I've never made one with tortellini, though. Thanks for the recipe, Leslie!

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    1. The trick to a good pasta salad, IMO, is not to overcook the pasta. Tortellini tell you when they're done by floating -- so convenient!

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  7. I love pasta salad, especially during the summer!

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    1. So easy and yummy for these hot days, right? Bon appetit!

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  8. Wow does that look good! Love your books!

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    1. Thanks, Kay -- a salad to read by, or a book to eat by? LOL!

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