tortillini salad

Name: Tortillini Salad
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 7 ounce(s) small jar of roasted red peppers sliced thinly; 6 ounce(s) can of small black olives drained; 14 ounce(s) can of quartered artichoke hearts in water drained; 15 1/2 ounce(s) can of cannelli beans drained and rinsed; 1 - whole scallion sliced thinly; 1 tablespoon(s) grated pecorino romano cheese; 1 pound(s) cheese tortillini (fresh or dried); 1 small bottle(s) newman's own light red wine vinegar and olive oil dressing (more or less to taste)

(1 RATING)

41 Pinches 1 Photo

Jessica Kaloustian

Providence, RI

Updated on Jun 13, 2011

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.

Rate

prep time 10 Min

cook time 20 Min

method ---

yield 4-6

Ingredients

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

How To Make tortillini salad

Step 1

Bring a pot of water to a boil. Add tortillini. Cook according to directions.

Step 2

While tortillini are cooking, slice roasted red peppers and scallion.
Step 3

When the tortillini are done, drain in a colander and put into a large bowl.
Step 4

Add all other ingredients and mix well. Refrigerate at least one hour; preferably overnight.
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