tortellini salad
Great for pot lucks! Vegetarians can enjoy this if they eat cheese. Wonderful with many wines. Excellent room temp or chilled. Colorful and full of bright flavors.
yield
12 serving(s)
prep time
15 Min
cook time
10 Min
method
Refrigerate/Freeze
Ingredients For tortellini salad
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1 pkg9 ounce refrigerated cheese tortellini
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1 pkg9 ounce package refrigerated spinach tortellini
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1 lbgreen beans, trimmed and cut into 1-1/2-inch pieces
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1 cred onion, diced
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1/2 cpitted kalamata olives, quartered
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1 ccherry, grape or pear tomatoes, quartered
- DRESSING
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1/2 colive oil, extra virgin
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2 clovegarlic (large), pressed
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1 Tbspbalsamic vinegar
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2 Tbspwhite wine vinegar
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1/2 tspdried basil, crushed
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1/4 tspdried oregano, crushed
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1/2 tspsalt
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1/4 tsppepper
How To Make tortellini salad
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1Bring a large pot of salted water to a boil. Add tortellini and cook 3 minutes; add beans and continue cooking until tortellini is tender, about 5 minutes. Drain; rinse under cool water. Drain well. Place in serving bowl. Stir in onion, olives and tomatoes. Dressing: In a small jar or plastic container with tight-fitting lid, combine oil and garlic. Let stand 10 minutes, then add both vinegars, basil, oregano, salt and pepper. Shake well. Stir half into tortellini salad. Cover salad with plastic wrap and refrigerate up to 1 day. Remove from refrigerator 30 minutes before serving; stir in remaining dressing.
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2Dressing: In a small jar or plastic container with tight-fitting lid, combine oil and garlic. Let stand 10 minutes, then add both vinegars, basil, oregano, salt and pepper. Shake well. Stir half into tortellini salad. Cover salad with plastic wrap and refrigerate up to 1 day. Remove from refrigerator 30 minutes before serving; stir in remaining dressing.
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3Cover salad with plastic wrap and refrigerate up to 1 day. Remove from refrigerator 30 minutes before serving; stir in remaining dressing.
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Categories & Tags for Tortellini Salad:
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