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Tortellini Salad

January 12, 2008

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Serve this!  Add bread at your table and you’re feeding the masses.

Tortellini Salad

Two large packages (16 oz each) uncooked tortellini

( Have you tried Portobello Mushroom tortellini?  Give it a go.)

Prepare tortellini per package directions along with one teaspoon extra virgin olive oil.


1 cup olive oil

¼ cup red wine vinegar

2 teaspoons Dijon mustard

½ large Sweet Vidalia onion (finely chopped)

½ teaspoon salt

½ teaspoon pepper

2 cloves garlic (finely chopped)

Choice of vegetables/cheese

Sliced ripe olives

Chopped sweet pepper

Diced green onions

Cubed or grape tomatoes

Chopped Artichoke hearts or artichoke bottoms

Grated parmesan cheese

Fresh mozzarella cheese

Sliced pepperoni


Combine all dressing and vegetable ingredients.  Pour over cooked tortellini.  Gently fold together to coat entire salad.  Serve immediately or let stand to room temperature.



Comments (2)

  • January 14, 2008 by Dori


    This sounds great Mary Ann. Dee Dee and I will try it at our next dinner party.

  • January 14, 2008 by cookerycontent


    Excellent, Dori. Enjoy it with friends!

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