Grilled Red, White And Blue Italian Potato Salad and Bonus Recipes!

Courtesy of Chef Angela Carlino

Red, White & Blue Grilled Potato Salad
(Red Bliss Potatoes, Gorgonzola & Roasted Red Peppers)

Ingredients:

2 lbs. red bliss, sliced ¼” thick
1 cup extra virgin olive oil, divided (½ cup for cooking potatoes, ½ cup for salad preparation)
Kosher salt, to taste
Freshly cracked black pepper, to taste
½ cup blue cheese, (any good quality blue may be used), crumbled
Roasted red peppers, (refer to roasted pepper recipe)

Directions:
If using grill, bring to medium heat.  If using an oven to roast, preheat oven to 400◦F.
Place potatoes in a saucepot, cover with water and bring to a boil.  Cook until just before fork tender, about 10- 15 minutes depending on size of potatoes.  Drain potatoes, cool, and then cut into ¼ inch slices.  Lay sliced potatoes on a sheet pan.  Drizzle with ½ cup olive oil and season with salt and pepper on both sides.  Grill for a few minutes on each side or roast for about 10 minutes in preheated oven.  Place cooked potatoes in a large mixing bowl.  Add all remaining ingredients including ½ cup of olive oil and gently toss together.  Season with additional salt and pepper, to taste.
This salad can be served warm or chilled.  If serving chilled, allow to cool in refrigeration for at least an hour to allow flavors to blend together.


Tortellini with Feta & Broccoli

This recipe is one of Carlino’s featured pasta salads!
 

Ingredients:
1 lb. package Carlino’s Homemade Cheese Tortellini
1 head of broccoli, cut into florets
1 ½  cups feta, crumbled
1 red bell pepper, diced
1 yellow pepper, diced
1 small red onion, diced
1 cup kalamata olives, pitted
1 1/2 cups Carlino’s Meyer Lemon Infused Olive Oil, (you may substitute any good quality extra virgin olive oil)
3-4 sprigs fresh Italian flat leaf parsley, chopped
2 Tbsp. oregano, dried
Salt and pepper, to taste

Directions:
Bring a large pot of salted water to a boil.  Add pasta to boiling water and cook for 5-8 minutes or until slightly less than al dente.  Drain pasta and place in a large mixing bowl.  Drizzle with 1 tablespoon of olive oil (to prevent from sticking), or lay flat on a cookie sheet to cool. Gently mix oil and pasta together being mindful not to break up the tortellini.
Once the pasta has cooled, add tortellini, broccoli, feta, peppers, onions and olives to the bowl.   Add remaining olive oil and season with salt and pepper.  Mix all ingredients together.  Cool pasta salad for at least an hour to allow all the flavors to meld together.


Whole Wheat Farfalle Crudiola
 

Ingredients:
1 lb. whole wheat farfalle pasta, cooked
1 cup extra virgin olive oil
1 bunch fresh basil leaves, julienned
3-4 vine riped tomatoes, large dice
2 large fresh mozzarella, large dice
½ cup Asiago cheese, grated
fresh cracked black pepper, to taste
kosher salt, to taste

Directions:
Place cooked, drained pasta in a large mixing bowl and drizzle with olive oil.  Toss together and allow to cool.  Once pasta has cooled, add all ingredients into the bowl, toss and chill for at least an hour to allow flavors to meld together.

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