Post by barb43 on Oct 2, 2019 1:28:47 GMT
Tortellini Pasta Salad
Ingredients:
Salad Base:
9 oz cheese tortellini (the fresh refrigerated variety)
1-2 cups chopped veggies
2-4 ounces sharp cheddar cheese (cut into cubes) - I used cheese sticks, packaged like string cheese but 4-sided.
salt and pepper to taste
Tasty Veggie Options:
tomatoes
bell peppers
sweet mini peppers
matchstick carrots
olives
Homemade Italian Dressing:
1/4 cup extra virgin olive oil
1/4 cup white vinegar
1 TBSP Italian Seasoning blend (Mrs. Dash is my favorite!)
1/2 TBSP garlic powder
1/4 tsp salt
1/8 tsp freshly ground black pepper
Instructions:
1. Cook the tortellini to either tender or al-dente, according to package directions.
Once you think they're done, grab a noodle & taste test. Remove from heat; drain into
a colander and pour into a medium-large serving bowl.
2. Toss in your selected chopped veggies and cheese & let it rest while you prepare the dressing.
3. For the dressing: Whisk all ingredients together and allow to sit. Giving the dressing some time to mingle will not only infuse flavor into the oil/vinegar but also soften the dry herbs and seasoning. It works well to put it in the refrigerator for 20 minutes to an hour. Mix up the dressing before pouring it onto the salad. If it's too thick for your tastes, add in a little bit of olive oil, but do so carefully. (See #4 below, it's a good idea to make a little extra dressing.)
4. Pour the dressing over the salad mix and stir till everything is well covered. Cover the salad and put this in the fridge for an hour to overnight. The flavors will mix deliciously. Just before serving, stir it up well and if need be, add a little of the extra dressing. Serve this & your family or guests will love it.
Note: I made this for an outdoor BBQ and was so intent on it "coming out right" that I forgot to put in the cheese cubes. Lol It was delicious that way too. You may decide, as you're putting it all together that the cheese cubes are a little too much. There wasn't much left over, but we took it home, put it in the fridge and ate the leftovers with dinner the next evening. It kept well.
Ingredients:
Salad Base:
9 oz cheese tortellini (the fresh refrigerated variety)
1-2 cups chopped veggies
2-4 ounces sharp cheddar cheese (cut into cubes) - I used cheese sticks, packaged like string cheese but 4-sided.
salt and pepper to taste
Tasty Veggie Options:
tomatoes
bell peppers
sweet mini peppers
matchstick carrots
olives
Homemade Italian Dressing:
1/4 cup extra virgin olive oil
1/4 cup white vinegar
1 TBSP Italian Seasoning blend (Mrs. Dash is my favorite!)
1/2 TBSP garlic powder
1/4 tsp salt
1/8 tsp freshly ground black pepper
Instructions:
1. Cook the tortellini to either tender or al-dente, according to package directions.
Once you think they're done, grab a noodle & taste test. Remove from heat; drain into
a colander and pour into a medium-large serving bowl.
2. Toss in your selected chopped veggies and cheese & let it rest while you prepare the dressing.
3. For the dressing: Whisk all ingredients together and allow to sit. Giving the dressing some time to mingle will not only infuse flavor into the oil/vinegar but also soften the dry herbs and seasoning. It works well to put it in the refrigerator for 20 minutes to an hour. Mix up the dressing before pouring it onto the salad. If it's too thick for your tastes, add in a little bit of olive oil, but do so carefully. (See #4 below, it's a good idea to make a little extra dressing.)
4. Pour the dressing over the salad mix and stir till everything is well covered. Cover the salad and put this in the fridge for an hour to overnight. The flavors will mix deliciously. Just before serving, stir it up well and if need be, add a little of the extra dressing. Serve this & your family or guests will love it.
Note: I made this for an outdoor BBQ and was so intent on it "coming out right" that I forgot to put in the cheese cubes. Lol It was delicious that way too. You may decide, as you're putting it all together that the cheese cubes are a little too much. There wasn't much left over, but we took it home, put it in the fridge and ate the leftovers with dinner the next evening. It kept well.
