Fricco Crackers & Pasta Tri-Color Salad with Caesar Vinaigrette

Fricco Crackers & Pasta Tri-Color Salad with Caesar Vinaigrette
Makes:
6
Prep Time:
20
minutes
Total Time:
65
minutes
Vegetarian
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.

In this recipe:



Store Locator

Ingredients:

  • 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

Directions:

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.

Review This Recipe

No reviews yet. Be the first to review this recipe!

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • 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.

make it a meal

Thank you for subscribing to the Meals.com newsletter!

You will start receiving emails filled with delicious recipes and cooking tips shortly.

What’s for dinner?

The answer is easy with our most popular recipes!
Sign up for our newsletter.

See example email PRIVACY

recipe finder

Pinpoint a delicious recipe for any occasion faster using our recipe finder.

Find Recipes

tell us what you think

Cancel
Submit Your Review

Fricco Crackers & Pasta Tri-Color Salad with Caesar Vinaigrette

Ingredients

  • 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

 

Directions

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.

Save to Recipe Box

Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

Sign In

add to my recipe box

Fricco Crackers & Pasta Tri-Color Salad with Caesar Vinaigrette

Add to Folder Cancel

recipe added successfully!

Fricco Crackers & Pasta Tri-Color Salad with Caesar Vinaigrette was added to your  folder.

Close

share with your friends

Fricco Crackers & Pasta Tri-Color Salad with Caesar Vinaigrette