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How to Make 30-Minute Tortellini Salad | Julia at Home
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- čas přidán 17. 07. 2022
- Julia shows you how to make a quick and easy pasta salad loaded with cherry tomatoes, arugula, and pine nuts.
Get the recipe for 30-Minute Tortellini Salad: cooks.io/3Np9b8Y
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Omg I love watching your videos Julia. You are so down to earth!
Julia, I just made this salad for a big graduation party and it was a big hit! I used a package of refrigerated tortellini from Sam’s Club which weighs 48 ounces. That’s 3 times the recipe calls for, so I tripled all the other ingredients approximately. The only differences are that I used red onion and not shallots (but approximately the amount that would equal the shallot amount by volume), and I used Spring Mix salad mix from the store for the greens, because you can’t find just arugula around here. And maybe not quite as much olive oil it called for. Delicious!! Thanks!! ❤
I’ve been making cold pasta salads all summer. This one’s up next! Thanks! Made this. Didn’t have pine nuts, so I used toasted walnuts chopped. Delicious!
As soon as you finished with the garlic I kept hollering, "PINE NUTS PINE NUTS PINE NUTS!!!" at the screen L😆L
So funny! Me too!! We’re all invested!
Me too. Said it right before she did.
I enjoy this you tube channel. Seeing Julia happy at home, so enjoyable. Looking lovely too. Can't wait to make this, looks yummy. Graduation party this weekend.
Looks amazing and came right at the perfect time for me! Family reunion in two weeks and will be bringing this salad for sure!! Thankyou ATK! 👋🇨🇦
It's too bad there's not two-way audio on these videos. If there were, Julia would have heard us all yelling "Pine nuts! PINE NUTS!! PINE NUTS!!!" at our monitors.
I've been told that air fryers do a good job of toasting pignoli while minimizing our chances of scorching them. (ATK episode idea: testing & rating different methods for toasting nuts)
But that was a great tip about slicing cherry tomatoes/olives/grapes between two same-size flat lids. Why the heck didn't I think of that?
Thanks, Juli,a for this delicious recipe. I have made it twice now. The first time with the arugula; today I did not have that but I had a ton of fresh basil from my garden. OMG - so yummy!
This salad is amazing! I only can’t find arugula anywhere, so I use that spring salad mix with greens and spinach. :)
Love that old restaurant tomato/round object trick. Been doin it for years!🤪
Thank you, thank you, thank you. This looks delicious. Can't wait to make it and better ...eat it.
Love it !👏❤
This recipe is a keeper, there is absolutely nothing in this that didn’t make my mouth water. I can’t wait to use it this summer. Thanks!
I love your cooking. Delicious food always. Your recipes never failed . Your work is trustworthy I am your fan since 2004. Thank you ❤🎉😊
Delicious salad, even my husband who doesn't eat basil, loved it!
Love your recipe, this salad is a great summer salad.
Would sliced whole black olives go great for and add in? More color & taste!
Pasta salad is always so versatile, I'd throw in some sun dried tomatoes
@@rudinah8547 Not sure sun dried is really necessary since she uses fresh cherry tomatoes.
But do agree that black olives would work great here as well.
I would be careful with the olives though because they can be really salty sometimes.
Thanks everybody! & special thanks to ridinah for idea of sun dried tomatoes, love 'em!
@@joanbohannon3343 🙄
Looks delicious!
A "like" for the 'Lid to cut cherry tomatoes' method!!
Thank you! I was looking for something to wow a gathering of girlfriends, but without spending a lot of time in the kitchen or heating up my home (we're in the middle of a Central Plains heat wave). This, along with some prosciutto-wrapped cantaloupe as a starter, will be perfect!
I'm going out of my mind watching these great recipes!!! AAUUGGHH!!!
What!!! That 2 lid trick is genius!
"If you're going to do basil, do BASIL!" I certainly agree!
That is a salad to make before summer ends !!!
Salad looks delicious! I toast my nuts on a tray in my toaster oven. I set the timer several times to keep me from burning them.
Yummy
ATK,,, HELLO,,,,JULIA THIS REALLLY LOOKS GOOD, I should try this Thanks 🇺🇸🇺🇸🇺🇸🇺🇸
Love the recipe, Julia! I’ll try it this weekend…
WOW. OMG. Looks really good.
This is a great salad. Thanks. Sr
Looks so good. 🙂🇨🇦
😋 Love it Thank you
Looks delicious
What is the name of the knives you use?
Love your shows.
Wonderful, looks delicious 🥰
Niceeee!!!!!!
Morning ATK
Thanks for the recipe..
Salutations from California 😋
Great summer salad recipe. ...Would it be beneficial to toast the pine nuts LAST, when the salad is nearly together, to avoid over-toasting? Just a thought.
I think it’s better to toast them even a day or two before. Less things to worry about on the day you need it. :)
@3:38 WHAT!!!?? You have just changed my life. Thank you! :)
This looks great! looking forward to trying it in our kitchen.
Looks delicious 🤩🤩🤩🤩🤩
Awesome. Would love some links to those salt and pepper mills and which salt you are using in it.
I have the pepper mill, it's from Cole + Mason, got mine at Bed, Bath and Beyond, but are available elsewhere as well as I think Amazon and via their own website. Mine is not the stainless, but in the wood accents. They come in the stainless (brushed), wood, gunmetal and copper in this style.
@@johnhpalmer6098 awesome thanks bro. Happy cooking!
What knife is that? That’s not the knife linked in the description.
😋yummy
Salad looks yu
The tip to cut tomatoes between two lids, is worth the price of admission !!!😜
BTW
PINE NUTS
Pine Nuts!
Pine nut!
I burn pine nuts most times. Lol.
Going to buy Costco tortellini salad and zhuzh it up with some of the things used here...
Pretty sure that's closer to a half cup of pine nuts...
I actually think it may be closer to a cup and a half but could be wrong.
Arugula measurements seems off as well.
No EVOO and vinegar?
I kept saying PINE-NUTS!, but you didn’t hear me🤣
PINE NUTS!
Would you please show us how to make hot and sour soup?
Love the plastic lids to cut the cherry tomatoes!
I know it's a summer salad but this screams sun-dried tomato for me. Constant stirring over medium heat means you never leave the pine nuts and they toast evenly
Could y'all do a video on which store bought dried torellini is best? To date, I haven't found any that's worth buying.
Loved it. Making it. Girl stop putting pine nuts in your stuff. They don’t want t be toasted just burned 😊😉
I would like to see you cook some of food on regular stoves and cooktops without precise temps calibrated.
Pine nuts!! I shouted a few times... to no avail
Try a Japanese Clever! That's all you need! Julia try putting the strainer in the pot then drain your pasta!
Love this, but need to find gluten free option for tortollini...
💙💙💙💙💙💙💙💙💙
Pine nuts for best supporting actor
Hello. I love your videos but by mistake my finger touched the dislike symbol. I just wanted you to know so you don’t feel bad when you see a dislike! Great recipe!!! I will surely try it.
Lamb
"Pinenuts!"😂 As a reminder. So true.
Reminds me of in Alaska, whilst on a road trip, somebody is to randomly shout out "Watch for moose!" As a reminder for the driver and everybody else in the vehicle.
I literally shouted "Pinenuts!" Before you drained the pasta.
Anyone else shouting "pine nuts!" at the screen?
I'm so puzzled by this recipe. There's a similar one on the actual ATK show where Keith makes it using regular pasta along with cubes of mozzarella. He says that you can't add the basil OR the arugula until the last minute, as the basil turns black and the arugula wilts in the dressing. Julia has you add the basil ahead of time (so does she have special non-blackening basil?) and then toss with the arugula just before serving. That would be fine if the salad were to be served on the spot, but both recipes are specifically labeled as being for a picnic. So how are you supposed to do that? As I say in my own cookbook, "I just re-watched an 'America’s Test Kitchen' episode on pasta salad, and they have you put in baby arugula! For an item they specifically described as something nice to take on a picnic! And they also have you put in a whole cup of chopped basil, saying that basil tends to bruise and darken after it’s been chopped and so it should be prepped at the last minute, with it and the arugula being added right before serving. So I guess you’re supposed to bring along your cutting board and knife to the picnic, along with your bag of baby greens, and then chop the basil and toss the salad just as everyone is starting to help themselves, and what are you supposed to do with the leftovers? You’d have to pick out all the slimy bits of green. I’m flummoxed." See respectfoodroles.com/product/feeding-the-masses/ and go to the chapter on "Sturdy, Savory Salads that Can Safely Sit on the Serving Table" for my version, "Special Italian Pasta Salad." I give full credit to ATK's version but make it much more usable for a picnic or other remote event.
🙊🙉🙈
Lemon juice helps reduce blackening. It's dependent on where and when you add lemon juice.
Lemon juice with a squeeze of the peel adds antibacterial properties.
Use within reason however...
Another low sodium recipe from America's Test Kitchen geared for people with high blood pressure and fluid retention issues.
Take magnesium. It will balance your electrolytes...
I had the urge to call you as you minced the shsllot,"Hey,pine nuts!".
And again b4 you drained the pasta.
Whew.
Looks bland
What the heck@ no dressing? 😮
Yummy
Pine nuts!
*PINE NUTS!*