pasta salad cookbook

From Our Family

To Yours
 recipes
Mediterranean Tortellini Salad 3
Cavatelli with Vegetables and a 4
Balsamic Vinaigrette Salad
Mini Cheese Ravioli “Buffalo Chicken” Salad 5
Tortellini Peach Salad 6
Gluten-Free Cheese Ravioli Caprese Salad 7

REAL ITALIAN goodness with a Balsamic Glaze

Cheese Tortellini and Chicken Salad 8
There’s nothing more Italian than pasta and enjoying classic
Cheese Ravioli, Lemon, Dill and Tuna Salad 9
dishes with family and friends. For more than 50 years, that’s
been at the heart of Rosina Food Products – a family-owned Cheese Tortellini with Ranch Salad 10
company, honoring a real Italian family tradition, to bring you real
Italian goodness. Mini Round Cheese Ravioli “Taco Dip” Salad 11
Whether you’re enjoying a great meal at home, lunch at the office,
even dinner at your favorite restaurant, you’ll find the Real Italian
Style of the brands of Rosina Food Products, delicious, nutritious,
and easy-to-prepare.
 Fresh
mediterranean Ingredients
tortellini salad Make all the
Difference!
Servings: 6

Ingredients
1 package (19 oz.) Celentano Cheese Tortellini

1 cup sliced tomato

1 cup sliced cucumber

1 green bell pepper, diced Home cooks can often

overlook the impact of fresh
1/4 cup diced red onion
ingredients in creating really
1/4 cup pitted kalamata olives memorable flavors all for
the sake of convenience. As
1/4 cup crumbled feta cheese you look through this brief
3 tablespoons lemon juice or red wine vinegar compilation of pasta salad
recipes keep this notion in
3 tablespoons extra virgin olive oil mind: the recipe will always
taste better if you step it up
1 teaspoon oregano with fresh ingredients.
1 garlic clove, minced For example: try to use
fresh olives instead of
salt and black pepper to taste
canned, roast and dice
your own green chilies or
Cooking Directions tomatoes, crumble your
own cheese, use fresh herbs
Bring a large pot of water to a boil. Cook tortellini according to instead of dried etc. As you
package instructions. Drain and rinse with cold water. Shake dry grow in cooking knowledge
and place in mixing bowl. In a separate bowl, combine lemon juice, and gain comfort with
building flavors in your
olive oil, oregano, garlic, salt and pepper. Mix the tortellini, tomatoes,
kitchen, fresh ingredients
cucumber, bell pepper, onion, olives, feta cheese and toss in the can still be convenient and
dressing mixture. Combine all ingredients together stirring to coat make all the difference!
tortellini with the dressing. Serve immediately at room temperature
or place covered in the refrigerator and serve as a cold salad. Top with
additional feta cheese if desired.

3
 A Little Bit
cavatelli with vegetables About Balsamic
and a balsamic Vinegar

vinaigrette salad
Servings: 4

Ingredients
1 package (12 oz.) Celentano Cavatelli
Balsamic Vinegar can vary
1/4 teaspoon garlic powder deeply in quality, taste and price.
1/2 cup olive oil Balsamic vinegars date back to
1000AD originating in the Modena
2 tablespoons white balsamic vinegar
and Reggio Emilia regions of Italy.
1/2 teaspoon salt The production of balsamic vinegar
8 ounces fresh mozzarella cheese cut into bit-size chunks starts with Trebbiano grape juice
that is boiled down to create a
3 tablespoons minced red onion thick reduction that is then aged
1 cup broccoli florets in wooden barrels for years. The
longer the vinegar is aged, the
1 cup red bell pepper cut into strips
more concentrated and intensified
1 cup shredded carrots the flavor becomes, yielding the
1 cup snow peas deliciously sweet and thick syrup
we have come to love.
1 cup sliced black olives
The traditional (“Tradizionale”)
1/4 teaspoon dried basil artisanal balsamic vinegars of
1/4 teaspoon parsley flakes Modena and Reggio Emilia must
be aged at least 12 years (some as
black pepper to taste much as 25 years) and are pricey.
These two traditional balsamic
Cooking Directions vinegars are the only ones that can
be labeled and legally described as
Bring a large pot of water to a boil, cook cavatelli according to Aceto Balsamico Tradizionale.
package instructions and set aside. Using the same boiling water, Balsamic vinegar is highly valued
add the broccoli, red pepper, carrots and snow peas and blanch the by chefs and is used sparingly
often drizzled over fresh
vegetables for 1 minute. Place blanched vegetables into a strainer
mozzarella and tomatoes as an
and pour cold water over vegetables until chilled and set antipasto, mixed with extra virgin
aside. Mix the garlic powder, olive oil, vinegar, salt, dried basil, olive oil in droplets for dipping
bread, and sprinkled upon fresh
parsley flakes, and black pepper in a large bowl. Add the blanched
fruit as a prized condiment. Don’t
vegetables, onions, pasta, mozzarella and black olives to the be fooled by cheap imitators that
vinaigrette and toss to coat well. Serve immediately or refrigerate use the word “balsamic” but are
until ready to serve. Before serving, stir well making sure all of the really just vinegar with sweetener,
thickeners and coloring. They
ingredients are covered with dressing. are manufactured to imitate the
texture and flavor of balsamic, but
at a fraction of the price.
4
mini cheese ravioli Frozen
Pasta...Better
“buffalo chicken” salad Than Fresh?
Servings: 4

Ingredients
1 package (24 oz.) Celentano Mini Rounds Cheese Ravioli

1/2 cup chopped red onion

1 cup chopped celery

Modern food processing
1/2 cup blue cheese crumbles plants utilize quick-
2 cups diced cooked chicken freezing techniques that
lock in fresh taste, texture
1/2 cup ranch salad dressing and flavor right after
the pasta is cooked to
1/2 cup hot sauce (add additional hot sauce if you like spicy)
perfection. The pasta can
*We used half of a precooked whole chicken. then be stored frozen in
peak condition so you can
use it weeks or months
Cooking Directions later, giving you more
flexibility.
Bring a large pot of water to a boil and cook the ravioli according to
package instructions. Drain and rinse with cold water, drain again Fresh, refrigerated pasta,
widely available at your
and set aside. In a large mixing bowl, add red onion, celery, blue local grocer, could have
cheese crumbles and chicken; stir to combine. In a separate bowl, been made weeks ago.
whisk together the hot sauce and ranch dressing. Add the sauce and It is exposed to light and
warmer temperatures
chicken mixture to the ravioli; mix well to combine. Chill until ready
that cause the pasta to
to serve. deteriorate in quality,
* For a Gluten-Free Option, Try Using: taste and nutrition from
the day it arrives at the
Celentano Gluten-Free Cheese Ravioli store. Pasta sitting in a
refrigerator for weeks or
months does not mean
fresh to me...and it does
not taste fresh either.
Frozen pasta is simply
more delicious, more
nutritious and more
convenient.

5
 Caring for Your
tortellini Cutting Board
peach salad
Servings: 4

Ingredients
1 package (19 oz.) Celentano Cheese Tortellini
5 tablespoons white wine vinegar
2 tablespoons granulated sugar Modern commercial kitchens have
1 tablespoon chopped fresh basil leaves eliminated the use of wooden
cutting boards, but for the home
1 tablespoon minced fresh thyme leaves cook there is no substitute to a solid
1-1/2 teaspoons minced garlic wooden cutting board. Here is how
to care for your board to be sure you
3/4 teaspoon kosher salt won’t make your guests sick.
1/2 teaspoon freshly ground black pepper 1) Clean – Clean your board using
1/4 cup canola oil hot water, a sponge and a small
amount of liquid dish soap. Scrub off
1/4 cup extra virgin olive oil all food or fluid residues washing on
1 teaspoon extra virgin olive oil all sides. Be sure to rinse the board
well with a lot of water removing all
2 tablespoons chopped fresh Italian parsley the soap and food. Never soak your
1/4 cup toasted pecans cutting board in water and never put
it into the dish washer!
1/2 cup California golden raisins
2) Sanitize - Disinfect your cutting
2 large fresh, ripe peaches board using straight distilled
salt & pepper to taste white vinegar or a mixture of two
tablespoons of chlorine bleach in a
Cooking Directions gallon of water. Simply soak a cloth
in the solution and wipe the board
Salad Dressing: In a blender, combine white wine vinegar, down thoroughly. These solutions
both kill bacteria.
sugar, basil, thyme, garlic, salt and black pepper. Process on
3) Dry - After disinfecting, the most
medium-high speed until smooth. Scrape down the sides as important step for maintaining your
necessary. With the speed reduced to medium-low, add canola oil cutting board is to wipe it with a dry
cloth. Water is the enemy of wood
and olive oil in a steady stream. Process until smooth and set aside. and promotes bacterial growth so
water left on a wooden board will
Tortellini Salad: Cook tortellini according to package instructions. lead to cracks, splits, splinters and
Drain and rinse with cold water. Shake dry and place in mixing bowl. bacteria growth.
Toss tortellini with 1 teaspoon extra virgin olive oil to prevent sticking. 4) Treat – After your board is dried
rub mineral oil onto your cutting
Mix in parsley, pecans, raisins, and dressing. Peel the peaches and board. Other oils will go rancid in
cut into chunks slightly smaller than the tortellini; add to the salad time and ruin your board. This is also
mixture. Add salt and pepper to taste. Place a piece of plastic a great treatment for a new cutting
board prior to use. The oil works by
wrap against the salad to help keep the peaches from browning. penetrating the wood fibers and
Refrigerate for several hours. Remove from refrigerator 20 minutes preventing water from entering
your board.
before serving.
When the board is worn out, throw
it out! A worn-out board becomes
difficult to keep clean and can
become unsafe to use. 6
gluten-free cheese Tomatoes...
a Nutrient
ravioli caprese salad Powerhouse
with a balsamic glaze
Servings: 4

Ingredients
1 package (13 oz.) Celentano Gluten-Free Cheese Ravioli

1-2 minced garlic cloves Tomatoes belong to the

nightshade family of
1 pint red and yellow cherry tomatoes, halved common vegetables that
1 cup fresh mozzarella cheese balls include chili peppers,
potatoes, and eggplant and
1/4 cup fresh chopped basil leaves are native to Central America
being originally cultivated
1 tablespoon fresh chopped parsley by the Aztec people.
They were distributed
1/2 cup olive oil throughout the world by
Spanish explorers and
salt and black pepper to taste have been cultivated into
balsamic glaze many hundreds of differing
varieties with varying flavors,
shapes and colors.
Cooking Directions The health benefits of
tomatoes are noteworthy.
In a large bowl, toss together the garlic, cherry tomatoes, mozzarella
Tomatoes have very few
cheese, basil, parsley, olive oil, salt, and black pepper. Let the caprese calories at just 5 calories
mixture rest for at least 15 minutes. Bring a large pot of water to a per ounce and are very low
in fat with zero cholesterol.
boil and cook the ravioli according to the package directions. Drain They are an excellent
and rinse with cold water, drain again and set aside. Add the ravioli source of antioxidants,
dietary fiber, minerals, and
to the caprese mixture and gently toss to coat the ravioli taking
vitamins notably potassium,
care not to break up the ravioli. Drizzle the balsamic glaze over vitamin-A, vitamin C and
top of the ravioli. Chill until ready to serve or divide into bowls and B-Complex vitamins. The
antioxidants Lycopene and
serve immediately. Zea-Xanthin in tomatoes
protect your body against
cancers and help maintain
healthy skin and bones.
Eat lots of tomatoes
for good taste AND
good health!

7
cheese tortellini and How to
Store Nuts
chicken salad
Servings: 4

Ingredients
1 package (19 oz.) Celentano Cheese Tortellini

1-1/2 cups cubed cooked chicken Tree nuts like walnuts and
pecans are nutrient rich
1/4 cup sliced green onion (use tops) ingredients that can add
a fun, tasty and healthful
1/4 cup mayonnaise or miracle whip crunch to almost any
dish. Did you know that
1 bottle (8oz.) cole slaw dressing walnuts and pecans
have the highest level of
1 can (8oz.) pineapple tidbits, drained antioxidants of all nuts
and provide an excellent
1 cup halved red grapes source of Omega-3 fatty
acids too? They are good
1 cup diced red apple for your heart and vascular
system so you can enjoy
1 cup cashews or walnuts eating them and know they
are good for your health.
salt and black pepper to taste
Often, a partially used
bag of nuts ends up being
Cooking Directions discarded later because
it wasn’t stored properly
Bring a pot of water to a boil. Cook tortellini according to between uses and the
package instructions, drain and let cool to room temperature. nuts turned rancid from
oxidation. This can be
In a mixing bowl, add chicken, green onions, mayonnaise or prevented by properly
miracle whip and enough cole slaw dressing to evenly coat all storing your nuts. Here’s
how:
ingredients; mix together. Toss in cooled tortellini and stir to
evenly coat; add salt and pepper to taste. Refrigerate overnight Store shelled walnuts
or pecans in a sealed
(pasta will soak up the dressing, so you will need to add a container in a cool place
little more the next day). Before serving, add the pineapple, that has low moisture
and is away from light.
grapes, red apple and nuts. If needed, add additional cole The refrigerator is a great
slaw dressing. place and the freezer is
even better. If you have a
vacuum sealing machine at
home then go ahead and
vacuum pack the nuts for
long term storage in your
freezer; even after months
you will be amazed how
fresh they taste when
stored this way.
8
cheese ravioli, lemon, Growing
Dill at Home
dill and tuna salad
Servings: 4

Ingredients
1 package (24 oz.) Celentano Large Round Cheese Ravioli

1 can (6 or 7 oz.) tuna, drained and flaked

What better way to add
3 tablespoons diced red onion
a burst of flavor and
2 minced garlic cloves freshness to your favorite
dishes than with fresh
1/4 cup finely chopped red bell pepper herbs. Herbs are so easy to
grow in pots in your home
1 tablespoon finely chopped fresh dill and dill is no exception.
Dill is a favorite to use with
4 teaspoons lemon juice fish, gyros, cold salads (goes
great with cucumber)
1/2 cup sour cream
and cream based sauces.
3 tablespoons mayonnaise Dill (Anethum graveolensis)
is a beautiful, tasty plant
1/2 cup halved grape tomatoes
that also produces fantastic
salt and black pepper to taste yellow flowers in the
summer. Having it in a
container near or even in
Cooking Directions your kitchen is a great way
to ensure you get the most
Bring a large pot of water to a boil and cook the ravioli according to out of cooking with it. Dill
package instructions. Drain and rinse with cold water, drain again seeds can be purchased
on-line or at most local
and set aside. In a large bowl, combine the tuna, red onion, garlic, garden centers and should
red bell pepper, dill and lemon juice. In a small bowl, combine the be planted in a deeper pot
(10-12”) filled with a sandy
sour cream and the mayonnaise. Put the pasta in the bowl with the soil or potting mix. Dill likes
tuna and vegetables, add the mayonnaise mixture, and gently toss a good amount of warmth
to combine. Add more mayonnaise if necessary to reach desired and sunshine so place
the pot in your sunniest
consistency. Add the halved tomatoes and stir gently, add salt and window and enjoy fresh dill
pepper to taste. Chill until ready to serve. after a few weeks.

* For a Gluten-Free Option, Try Using:

Celentano Gluten-Free Cheese Ravioli

9
 Food Safety
cheese tortellini for Cold
with ranch salad Salads
Servings: 4

Ingredients
1 package (12 oz.) Celentano Cheese Tortellini

1/2 cup frozen petite peas, thawed

1 cup ranch salad dressing Don’t let your pasta salad ruin the
picnic by making people sick. Here
1 green onion, finely chopped are a few food safety tips to make
sure your pasta salad is a delight:
2-1/2 tablespoons freshly chopped parsley

6 ounces Swiss cheese, cubed 1) Wash your hands and produce

thoroughly before making the salad.
8 ounces ham, cubed Be careful of cross contamination
between raw meat and other
ingredients when using utensils or
Cooking Directions
cutting boards.
Cook tortellini according to package instructions, rinse, drain and 2) Get it cold and keep it cold.
set aside. In a large bowl, combine the tortellini, peas, green Make your pasta salad soon enough
onions, parsley, cheese and ham with the dressing and toss until before the picnic so it has at least
six hours to chill completely in your
evenly coated. Chill covered for at least 2 hours before serving.
refrigerator. Use ice packs and
cooler bags when transporting your
food. Your pasta salad must be kept
cold until its ready to serve.
3) When you are done eating, put
the food back into a refrigerator or
cooler. Cold pasta salads, like the
ones in this recipe book, have a lot
of raw vegetables and herbs along
with a lot of protein and anything
left out in the heat for longer than
2-3 hours needs to be tossed in the
trash because of increased risk of
bacteria. Bacteria can multiply very
quickly and once your salad reaches
45°F just one bacterium, doubling
every 20 minutes, can grow to over
2,097,152 bacteria in 7 hours!
Keep it cold and keep it safe!
10
 Make Your
mini round cheese Own Roasted
ravioli “taco dip” salad Green Chiles
Servings: 4

Ingredients
1 package (24 oz.) Celentano Mini Rounds Cheese Ravioli
1/4 cup ranch dressing
1/2 cup sour cream
1 package taco seasoning mix Ever want to make your own roasted
green chilies? Here’s how:
2 tablespoons lime juice
1) Choose your favorite low heat chilies
1 can (10 oz.) diced tomato with chilies like Anaheim, Cubanelle or Poblano.
1 cup diced red bell pepper Select firm, dark green chilies that
seem heavy for their size; wash and
1/2 cup diced red onion dry them.
1 can (4 oz.) roasted green chilies, drained and diced 2) Arrange the chilies on the grate of
your gas range or barbecue so they are
1 cup shredded cheddar cheese directly above the flames. Allow the
1 can (2.25 oz.) sliced black olives, drained skin of the chili to blacken and char,
using a long pair of tongs to turn the
2 green onions, chopped chilies until they are blackened on all
salt and pepper to taste sides. You’re not burning the chilies,
you are just charring the outer skin.
(If you only have an oven, use a foil
lined sheet pan held about four inches
Cooking Directions from your broiler element).
Bring a large pot of water to a boil and cook the ravioli according to 3) After the chilies are all blackened,
place them still piping hot into a heavy
package instructions. Drain and rinse with cold water, drain again and paper grocery or lunch bag. This will
set aside. In a medium bowl, prepare the sauce by whisking together allow the steam coming off the chilies
to be captured and steam them while
ranch dressing, sour cream, taco seasoning and lime juice. Add diced also loosening the charred skin. Once
tomato with chilies and stir until well combined. In a large bowl, add they are cool enough to handle, use
your fingers to lift the blackened skin
the pasta, red bell pepper, onion, green chilies, cheddar cheese, black off and then pull off any additional
skin that didn’t come off easily by hand
olives, and green onions and stir well to combine. Pour in sauce and
with a paring knife. It’s ok if a little char
stir well to coat evenly. Season with salt and pepper to taste. Chill remains because it has a lot of flavor.
until ready to serve. Garnish with additional green onions if desired. 4) Use a sharp knife to cut off the
stem end of the chili then slice in half
For a Gluten-Free Option, Try Using: and remove the seeds and membrane.
5) Remove any seeds that remain
Celentano Gluten-Free Cheese Ravioli and a Gluten-Free Brand of
inside and take them to your cutting
Taco Seasoning Mix board and dice for use in your recipe.
Chiles freeze very well if you want to
make a large batch. Simply place the
halves of roasted chilies on to baking
sheets and freeze. Pack them into
bags and store frozen for
future use. 11
meet the chef
Chef Herb Stockschlaeder II, CRC, DTR
Director – R&D and Strategic Channels

Chef Herb Stockschlaeder is the Director of R&D and Strategic Channels for Rosina
Food Products, Inc. and is a classically trained chef graduated from the New England
Culinary Institute in 1989. Before entering the food manufacturing business, Herb
honed his culinary skills in hotels and restaurants in Seattle, WA; Vail, CO; Montpelier,
VT and Buffalo, NY. Herb also earned undergraduate degrees in Dietetics and
Business Management.

Chef Herb is a Dietetic Technician – Registered with the Commission on Dietetic

Registration, the certifying arm of the Academy of Nutrition and Dietetics since
1992 and also a Certified Research Chef, certified by the Research Chef’s Association
Certification Commission since 2004. He is a contributing author to the reference
text Culinology – Wiley 2016 and has been featured in RCA publications, QA
Magazine and others.

Since joining Rosina in 2003, Chef Herb has been working hard to bring you Rosina’s
Real Italian Goodness for you and your family to enjoy!

Rosina Food Products Inc. | 170 French Road | Buffalo, NY 14227

1-888-767-4621 | cservice@rosina.com

rosina.com celentanorecipes.com