Tortellini olive tapenade with marinated tomatoes and cucumbers

Name: Tortellini olive tapenade with marinated tomatoes and cucumbers
Cuisine: American
Ingredients: 9 oz pack of 4 cheese tortellini cooked and cooled; Container tomato basil feta; For the tapenade:; 1 large garlic clove; 1/3 cup evo plus; 2.5 oz can drained whole black olives; 1/2 cup kalamata olives drained; .75 oz fresh basil stemmed. Save some to chifanade to finish with; 3 tbsp Julienne sun dried tomatoes packed in oil chopped well; Juice of 1/2 a lemon; 1 tbsp dried oregano; For the tomato and cucumber marinade:; Sugar bomb cherry tomatoes (about two vines in a pack so 6oz); Half a English cucumber halved and cut into half circles (about equal parts tomato and cucumber) these can vary in size so just shoot for equal parts tomato and cucumber; For the tomato cucumber marinade:; 1/3 cup white wine vinn; 1/4 cup red wine vinn (I will add a splash of it needs more); 1/3 cup olive oil; 1 tsp dried oregano; 1 tsp garlic powder or 1 garlic clove; 1/2 tsp onion powder; 1 tsp msg (optional); Salt to taste; Juice of 1 lemon; Make the tomato cucumbers first and let sit in the fridge for 1 to 2 hours tossing occasionally

Chef Bryce @ChefBryce

This is a mild tapenade because the black olives are less salty and briney than the kalamata but the feta and marinated tomato and cucumber will round the flavors

Chef Bryce @ChefBryce

This is a mild tapenade because the black olives are less salty and briney than the kalamata but the feta and marinated tomato and cucumber will round the flavors

Saved

Ingredients

9 ozpack of 4 cheese tortellini cooked and cooled
Containertomato basil feta
For the tapenade:
1large garlic clove
1/3 cupevo plus
2.5 ozcan drained whole black olives
1/2 cupkalamata olives drained
.75 ozfresh basil stemmed. Save some to chifanade to finish with
3 tbspJulienne sun dried tomatoes packed in oil chopped well
Juice of 1/2 a lemon
1 tbspdried oregano
For the tomato and cucumber marinade:
Sugar bomb cherry tomatoes (about two vines in a pack so 6oz)
Halfa English cucumber halved and cut into half circles (about equal parts tomato and cucumber) these can vary in size so just shoot for equal parts tomato and cucumber
For the tomato cucumber marinade:
1/3 cupwhite wine vinn
1/4 cupred wine vinn (I will add a splash of it needs more)
1/3 cupolive oil
1 tspdried oregano
1 tspgarlic powder or 1 garlic clove
1/2 tsponion powder
1 tspmsg (optional)
Salt to taste
Juice of 1 lemon
Make the tomato cucumbers first and let sit in the fridge for 1 to 2 hours tossing occasionally

Saved

Steps

1

Add the garlic to a small food processor and the first 1/3 cup of evo and pulse until garlic is completely emulsified in the oil
2

Add the rest of the ingredients for the tapenade and pulse until minced and relish like. If it’s too chunky add a splash or two of olive oil
3

In a large bowl with the tortellini add a cup of the tapenade. Strain the marinade/dressing to save for a salad later. Add the tomato cucumber mixture, add feta to taste. Serve and finish with additional feta and basil.