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.


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Rating:

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)

Directions Step-By-Step

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

About this Recipe

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