I love this recipe – and so does everyone who tries it! This came straight out of the Pomegranates & Prickly Pears Cookbook by the Junior League of Phoenix. It’s a great make ahead dish! On many occasions, I have brought it to friends who have welcomed a new baby into their family. They can throw it into their fridge until they are ready to eat! It does call for a lot of ingredients, but it is well worth it!
Tortellini Salad
2017-12-05 22:32:44
Serves 8
Ingredients
- Green Onion Vinaigrette
- 1/2 cup sliced green onions
- 1/3 cup red wine vinegar
- 1/3 cup vegetable oil
- 1/3 cup olive oil (I use 2/3 cup olive oil and no vegetable oil)
- 2 tablespoons chopped fresh parsley
- 2 garlic cloves, minced
- 2 teaspoons basil
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon dill weed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon sugar
- 1/2 teaspoon oregano
- Salad
- 2 cups fresh snow peas
- 2 cups broccoli florets (I do chop them up so they are bite size)
- 8 ounces cheese tortellini (I use whole wheat)
- 2 1/2 cup cherry tomato halves
- 2 cups sliced fresh mushrooms
- 1 (7 oz can) pitted whole black olives, drained
- 3 tablespoons grated Parmesan cheese
Instructions
- For the Vinaigrette: Combine the above items in a jar with a tight-fitting lid, close jar, and shake to mix.
- For the Salad: Blanch the snow peas and broccoli in boiling water in a saucepan for 1 minute. Plunge the vegetables into a bowl of ice water to stop the cooking process and drain.
- Cook the pasta using the package directions; drain.
- Combine the pasta, snow peas, broccoli, tomatoes, mushrooms, olives, and Parmesan cheese in a large bowl and mix gently.
- Add the vinaigrette and toss to coat. Chill, covered, for several hours.
Notes
- For variety, add 1 pound deveined peeled cooked shrimp.
Adapted from Pomegranates & Prickly Pears Cookbook
Adapted from Pomegranates & Prickly Pears Cookbook
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