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