March 13, 2017

Tortellini Salad

Mix together in big bowl:
2 frozen bags cheese tortellini – cooked al dente (don’t want to overcook)
From deli: ¼ inch – ½ inch chunk genoa salami & provolone cheese (chop into little squares)
4-5 Mozzarella String Cheese each cut in chunks (optional)
Parmesan or Romano cheese: shredded & chopped into really small squares
Artichoke hearts (I use larger can of Cento or ½ big glass jar from Sams) chopped
1 can medium black olives (keep whole or cut each one in half)
1 tomato chopped or I like to use sundried tomatoes (that are re-hydrated) chopped
15-20 fresh basil leaves torn into pieces (if you use dried add with spices in jar below)
(You can add anything to your taste-chopped fresh red or green pepper, celery etc)

Shake together in jar:  ( just stirring together doesn’t seem to work as well)
¼ cup red wine vinegar (I like the Italian brands)
¾ cup olive oil
2 T or more of balsamic vinegar (no caramel color in it!!)
2 crushed garlic cloves
½ tsp or more of dried oregano
S&P to taste
Onion powder – couple of shakes
Garlic powder – couple of shakes

Pour the marinade over the tortellini & stir gently (If the salad is for the next day, I refrigerate around ¼ of the marinade to pour over the salad the next morning and stir into salad gently)

This is all kind of approximate since I don’t measure, so it will be to your taste whether you need to add more spices!!  I hope you enjoy!! 

Thank you for Valerie Purcell

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