Tortellini Salad

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.

Dressing:

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.

SHARE:

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on linkedin
LinkedIn

RELATED POSTS

Chowder for the Wolf at the Door

When 10 pounds of potatoes and a couple dozen ears of corn show up unannounced, welcome them home to the chowder pot. After transforming our

Apple Soup Sendoff

Farewells bring on mingled emotions. Some signal “goodbyes” and others “so longs,” with hopes to stay connected even over long distances. When the time came

Peppered Corn Meal

Preparing the perfect polenta sounds easy enough, but around my kitchen, it takes added patience to work with the grainy flour ground from white or