Tortellini Salad

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
Serves 8
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Ingredients
  1. Green Onion Vinaigrette
  2. 1/2 cup sliced green onions
  3. 1/3 cup red wine vinegar
  4. 1/3 cup vegetable oil
  5. 1/3 cup olive oil (I use 2/3 cup olive oil and no vegetable oil)
  6. 2 tablespoons chopped fresh parsley
  7. 2 garlic cloves, minced
  8. 2 teaspoons basil
  9. 1 1/2 teaspoons Dijon mustard
  10. 1 teaspoon dill weed
  11. 1 teaspoon salt
  12. 1/2 teaspoon pepper
  13. 1/2 teaspoon sugar
  14. 1/2 teaspoon oregano
  15. Salad
  16. 2 cups fresh snow peas
  17. 2 cups broccoli florets (I do chop them up so they are bite size)
  18. 8 ounces cheese tortellini (I use whole wheat)
  19. 2 1/2 cup cherry tomato halves
  20. 2 cups sliced fresh mushrooms
  21. 1 (7 oz can) pitted whole black olives, drained
  22. 3 tablespoons grated Parmesan cheese
Instructions
  1. For the Vinaigrette: Combine the above items in a jar with a tight-fitting lid, close jar, and shake to mix.
  2. 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.
  3. Cook the pasta using the package directions; drain.
  4. Combine the pasta, snow peas, broccoli, tomatoes, mushrooms, olives, and Parmesan cheese in a large bowl and mix gently.
  5. Add the vinaigrette and toss to coat. Chill, covered, for several hours.
Notes
  1. For variety, add 1 pound deveined peeled cooked shrimp.
Adapted from Pomegranates & Prickly Pears Cookbook
The Bubbly Hostess http://www.bubblyhostess.com/

 

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