This is a great summer alternative to those oily pasta salads that usually surface at the family/friend BBQs :)
1 package dried tortellini (I use Barilla Cheese Filled)
2 cups quartered crimini mushrooms
2 slices bacon
2 cups fresh arugula
1/2 teaspoon dried basil
1/4 cup chopped fresh parsley
1/8 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon spicy brown mustard
salt and pepper
grated Romano cheese
1. Heat oven to 375
2. Cook bacon in saute pan over medium heat until VERY crispy (about 30 min), once cooked let drain on paper towel
3. Cook tortellini according to package directions (about 8 minutes)
4. Place quartered mushrooms on a foil-lined baking sheet, drizzle with olive oil and sprinkle with salt and pepper, roast in oven until tender and juices start to show on foil (about 15 minutes)
5. In a cup whisk together olive oil, vinegar, mustard, dried basil, salt and pepper
6. When tortellini is al dente, strain
7. Mix together tortellini, mushrooms (and the emitted juices), chopped parsley, arugula, bacon (crumble it into the bowl) and dressing
8. Serve with grated Romano cheese
ENJOY!
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