Recipes from An Epicurious Lifestyle's kitchen

Tag: Kalamata olives

French Fridays with Dorie: Hummus

French Fridays with Dorie: Hummus

I thought I better make something this Friday with my online cooking club, French Fridays with Dorie, before they kick me out for not participating! This week was Hummus. It was meant to be  because I had just made the Mediterranean Platter with Dorie’s Hummus […]

Tomato, Kalamata Olive, and Bocconcini Skewers

Tomato, Kalamata Olive, and Bocconcini Skewers

On Fridays, I try to have a playdate for Pierce. Last Friday, we had one with Deann and Aiden at their house. Deann was so sweet, she made an appetizer platter for use to snack on. She had Melon Ball Skewers, Rye Bread Sticks encrusted […]

Pesto Tortellini Salad

Pesto Tortellini Salad

Every year we kick off the Summer with my Sister’s Birthday and my Pesto Tortelli Salad! It’s a pasta salad that we have throughout the summer months for B-day’s, Fourth of July, and…well just about any other summer event!



2 packages (14oz.) of Buitoni cheese tortellini pasta

1 jar of Trader Joe’s roasted bell peppers, reserve about a ¼ cup of liquid from the roasted red pepper jar.

1 can of artichokes (Trader Joe’s)

1 jar Kalamata olives

1 package of small marinated mozzarella balls

About 2 cups of finely grated Parmesan cheese

About 2 cups toasted pinenuts: you will need a ½ cup for the Pesto and 1½ cups for top of salad.

Jalapeno/Basil Pesto:

½ c. toasted pinenuts

1 garlic clove

1 jalapeno (or half)

1 bunch of basil just leaves

¼ cup Parmesan cheese

Kosher salt to taste

Freshly ground pepper to taste

Olive oil


In a food processor grind pinenuts, garlic together should look like a paste. Then add jalapeno, basil, Parmesan cheese, salt, and pepper. Then slowly stream in olive oil until a moist paste stays together.


Boil pasta (go by the package instructions) I usually take out a minute sooner than package requests and they should be done.

Let pasta cool. Do not cool with water, you’ll rinse all the starch off! Toss with a little olive oil or liquid from peppers to prevent pasta from sticking together.

Add all the ingredients (don’t forget the ¼ cup of juice from the peppers); toss to coat all tortellini’s then add 1½ cups of toasted pinenuts on top!


Peter’s Wine Pick: Alfaro’s Pinot Noir Rose

~Happy Cooking!