Tortillini Salad

Jessica Kaloustian

By
@Organized

This is a very easy make ahead recipe. I make it the night before and refrigerate overnight. Perfect for potlucks where it's always a hit.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4-6
Prep:
10 Min
Cook:
20 Min

Ingredients

7 oz
small jar of roasted red peppers sliced thinly
6 oz
can of small black olives drained
14 oz
can of quartered artichoke hearts in water drained
15 1/2 oz
can of cannelli beans drained and rinsed
1
whole scallion sliced thinly
1 Tbsp
grated pecorino romano cheese
1 lb
cheese tortillini (fresh or dried)
1 small bottle
newman's own light red wine vinegar and olive oil dressing (more or less to taste)

Step-By-Step

1Bring a pot of water to a boil. Add tortillini. Cook according to directions.
2While tortillini are cooking, slice roasted red peppers and scallion.
3When the tortillini are done, drain in a colander and put into a large bowl.
4Add all other ingredients and mix well. Refrigerate at least one hour; preferably overnight.

About this Recipe

Course/Dish: Pasta Sides
Other Tag: Quick & Easy