Now why do you suppose I made the distinction of this tortellini salad recipe being a perfect dish for a gathering of the ladies? Shall I say it? Sure. Women know that most men regard a dish that contains ingredients with which they’re not familiar, with more than a dash of suspicion. Much like getting a guy to go to a chick flick, it’s hard to get them to enjoy a tortellini salad recipe. That’s OK, it’s their loss. Once they see there’s just a small container of leftover, they might surreptitiously raid the frig out of pure curiosity. If your man is the adventurous gourmet type, good for him! This authentic Italian dish is a winner!
Tortellini is a tube type of pasta that’s stuffed with either cheese, spinach or meat. When stuffed, it’s formed into a ring. Tortellini is available in dry, fresh and frozen packages everywhere. If you can find the fresh tortellini, it does have a superior texture and taste.
Boil the tortellini ahead of time, adding a teaspoon of salt and a couple of tablespoons of olive oil to the water. The olive oil prevents the pasta from sticking together when drained. Drain and store in a plastic zipper bag in the frig, allowing it to cool thoroughly before mixing in your other ingredients. The amounts of other ingredients, given below for this easy and delicious tortellini salad recipe, are intended for a salad that serves six. For more or fewer servings, simply adjust the amounts accordingly. You needn’t use a separate dish for these ingredients, just keep adding them to a large bowl and mix gently when you’re done.
Coarsely dice one large red Spanish onion. Drain one 15 ounce can of whole black olives. Thinly slice 1 stalk of celery. Drain two small jars of artichoke hearts and add to your bowl. Wash a half pound of fresh spinach, cutting off the stems beforehand. Wash, core and dice one red sweet bell pepper. Slice the spinach leaves into strips. Slice four green onions, using the greens as well. If you wish ” this ingredient is optional ” add 4-5 thinly sliced fresh mushrooms. One reason this tortellini salad recipe is such a palate pleaser is because there are a variety of textures and complex layers of tastes. So, if you don’t care for mushrooms, just leave them out. Using two wooden spoons, gently mix the ingredients in your bowl.
Now it’s time to add the tortellini, gently blending them in with your other ingredients. Refrigerate for at least one hour, allowing the flavors to marry.
Just before serving, drizzle a bottled red roasted pepper vinaigrette into your salad, to taste, mixing thoroughly, but again, gently. Serve on individual plates and garnish with freshly shaved Parmesan cheese. This is a tortellini salad recipe to remember! Enjoy!
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