Fricco Crackers & Pasta Tri-Color Salad with Caesar Vinaigrette

Fricco Crackers & Pasta Tri-Color Salad with Caesar Vinaigrette

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20 min.
65 min.
6 Servings

This elegant Fricco Crackers & Pasta Tri-Color Salad with Caesar Vinaigrette is a work of culinary art! The easy to make fricco crackers are made from Parmesan cheese.

Created by Chef Michael Chiarello.


  • 1 package BUITONI Refrigerated Three Cheese Tortellini (9 oz.), prepared according to package directions
  • 3/4 cup bottled Caesar salad dressing, divided
  • 1 container BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.), divided
  • 1 head Belgian endive, separated into whole leaves
  • 1 small head radicchio, separated into whole leaves, soaked in cold water for 1 hour
  • 2 cups (about 2 ounces total) lightly packed arugula, tough stems removed
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POUR 1/2 cup dressing over prepared pasta in medium bowl. Marinate in refrigerator for 30 minutes.

HEAT 8-inch nonstick skillet over medium heat. Sprinkle 1/3 cup cheese into pan, creating an even, lace-thin layer. Cook for 3 to 4 minutes or until top surface of cracker is pale gold. Remove skillet from heat and allow cracker to firm up for 1 minute. Carefully turn cracker over with spatula. Return to heat and cook for 1 minute or until cracker is golden on second side. Using spatula, transfer cracker to paper towel to drain. Wipe skillet clean with paper towel and repeat 2 times with 1/3 cup cheese each time to make 3 large crackers.

ARRANGE endive, radicchio and arugula on 6 plates. Drizzle greens with remaining 1/4 cup dressing. Top with pasta; sprinkle with remaining 3/4 cup cheese.

BREAK crackers into smaller pieces and use as garnish. Serve immediately.

Tip: Use a 5-ounce bag of packaged European blend salad greens in place of the endive, radicchio and arugula.

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving
  • Calories: 330
  • Calories from Fat: 190
  • Total Fat: 21g (32% of DV)
  • Saturated Fat: 7g (37% of DV)
  • Cholesterol: 40mg (13% of DV)
  • Sodium: 950mg (40% of DV)
  • Carbohydrates: 21g (7% of DV)
  • Dietary Fiber: 2g (9% of DV)
  • Sugars: 3g
  • Protein: 17g
  • Vitamin A: 15% of DV
  • Vitamin C: 0% of DV
  • Calcium: 25% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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