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