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Help with proportions for dressing for cold Cheese Tortellini Pasta Salad...

post #1 of 6
Thread Starter 

I am looking for help with the proportions for a dressing for a cold Cheese Tortellini Pasta Salad...

 

The ingredients are as follows - 

 

Tricolor cheese tortellini, diced cucumbers, red and yellow bell peppers and green onions mixed in a dressing of white wine vinegar, Worcestershire sauce and Dijon mustard topped with fresh Parmesan cheese.

 

Any help would be greatly appreciated.

post #2 of 6

Were you planning on using any oil or mayo in your dressing to balance out the acid and to bind it all together?

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 6
Thread Starter 
Quote:
Originally Posted by cheflayne View Post
 

Were you planning on using any oil or mayo in your dressing to balance out the acid and to bind it all together?

 

Hi, thanks for the reply!

 

Oil based.

post #4 of 6
Thread Starter 

No educated guesses? lol

 

Just start experimenting...?

post #5 of 6
Yup. I'd say add an egg yolk if you want an emulsified dressing. Blend all ingredients except oil together, then slowly start adding oil till it's the consistency and texture you want. Season to taste. You're probably looking at like 3/1- oil/acid
post #6 of 6

I haven't done this exactly but a rough guess as a starting point would be

 

1 part worcestershire

26 parts white wine vinegar

6 parts dijon mustard

96 parts olive oil

 

put first 3 ingredients in a blender and with the machine running slowly drizzle in oil.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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