belly button salad

Recipe by
ann wilson
the villages, FL

Prepared by Carolyn Hazen of The Villages, FL March, 2014

yield 8 -10
prep time 25 Min
method Stove Top

Ingredients For belly button salad

  • 2 lb
    frozen cheese tortellini
  • 1 bottle
    brianna's asiago caesar salad dressing
  • 1/2 c
    olive oil, extra virgin
  • 4 clove
    garlic, chopped
  • 1
    english cucumber, chopped
  • 1
    red bell pepper, chopped
  • 1
    green bell pepper, chopped
  • 1 c
    sliced black olives
  • 1 c
    crumbled feta cheese
  • 1/2 c
    chopped fresh parsley (save 1/4 cup for garnish)
  • 2 c
    sliced cherry tomatoes
  • 1/4 c
    chopped fresh basil
  • 1 c
    chopped red onion
  • 1 c
    chopped celery
  • salt and pepper to taste

How To Make belly button salad

  • 1
    Cook tortellini until done but still firm, al dente. Drain.
  • 2
    Add olive oil and garlic and toss. Add all chopped vegetables and herbs and toss again.
  • 3
    Cover and refrigerate for four hours. Then add Brianna's Asiago Caesar dressing and toss.
  • 4
    Sprinkle with feta cheese and garnish with parsley.
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