Cathys Tortellini Salad

Cathy LaFay


This is a great summer dish...

pinch tips: Perfect Pasta Every Time




No-Cook or Other


2-3 lb
tri colored tortellini (or just plain cheese colored ones look nicer)
3 large
tomatoes diced
bell peppers (red yellow or orange) (or you can use cubanelle peppers)
5 clove
cloves garlic minced
2 hand full of dried parsley (or you can use handfull fresh parsley minced)
1 Tbsp
onion powder
nice handful of fresh basil
1 can(s)
sliced black olives
1/4 c
extra virgin olive oil

Directions Step-By-Step

Dice tomatoes peppers garlic basil and put in a large bowl then add enough olive oil to almost cover everything add parsley onion powder and olives then add salt and pepper to taste. Let that sit out on the counter for a while to marinate (few hours)
Cook tortellini until al dente drain and add to the tomato mixture. Mix everything real well and then put in fridge overnight.
Take out about a 1/2 hour before your ready to serve.

About this Recipe

Course/Dish: Pasta, Salads
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy