This is my fresh tasting, flavorful, tortellini salad that is always a big hit at family gatherings!
Blue Ribbon Recipe
This isn't just your regular ol' pasta salad! The dressing is very light and the tortellini make for a very filling dish. You could easily serve this with some crusty bread and a nice salad for a lovely, light meal.
pkg. spinach filled tortellini-dry type (ronzoni or barilla brand) not frozen
pkg. 3 cheese tortellini-dry type also
jar marinated artichoke hearts-cut into small pieces
grape tomatoes-cut in half or 1 large beefsteak tomato seeded and diced
6 oz. can
black pitted olives-drained and sliced
red onion-sliced thin
fresh parsley-chopped-as a garnish.
~~~~ my salad dressing ~~~~
apple cider vinegar
olive oil, extra virgin
How To Make
In a small bowl or jar, mix together the salad dressing ingredients and set aside.
Cook both tortellini packages according to the package directions, al dente.
Drain and cool completely, and set aside.
In a large salad serving bowl, mix together the artichoke hearts, tomatoes, olives, red onion and carrots.
Then add in all the cooled tortellinis and toss well.
Shake or wisk to salad dressing very well and immediately pour the entire amount over the tortellini salad. Toss til evenly coated.
Refigerate a few hours or overnight. Toss again before serving. And add some chopped fresh parsley for even more color!
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