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Tortellini Pasta Salad

1 16 oz. package frozen cheese tortellini
1 bunch green onions, thinly sliced
1/2 cup black olives halved
1 cup cauliflower pieces
1 cup broccoli pieces, blanched just long enough to bring out the “green”
1 cup grape tomatoes, whole or halved (any tomato is fine)
½ of a red pepper, diced
sliced mushrooms
artichoke hearts, drained and quartered
½ bottle Salad Supreme Seasoning (spice aisle)
shredded parmesan cheese

In a large bowl, mix all the vegetables with home-made dressing (below), or use bottled Italian, a good vinaigrette, or one of your other favorites.
Toss with dressing and allow veggies to marinate while preparing the tortellini.
Cook the tortellini according to package directions. Cool.
Toss with vegetables.
Serve chilled with Parmesan cheese if desired.
Cover and store in the refrigerator.

Dressing
1/3 cup olive oil
2/3 cup red wine vinegar
3 tablespoons sugar
1/8 teaspoon pepper
1/4 teaspoon oregano


Notes:
- Make MORE, proportions and veggie choices are all your own.
- The Salad Supreme seasoning really boosts the flavor with less dressing.
- Use spinach stuffed tortellini or another favorite, mix up the colors.
- Add chunks of fresh mozzarella cheese and extra tomatoes, with a Balsamic Vinaigrette for the dressing! It’s my personal, new favorite pasta salad blend.
 

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