Saturday, July 16, 2011

Tortellini Salad

Tonights Side Dish...Tortellini Salad; a new recipe!

This is a wonderful entrée, or even a side dish for any meal, especially a nice cut of beef.  It is simple to prepare and could also be considered as something really easy to carry into a potluck dinner.

        19 Oz. Package of frozen Cheese Tortellini – I chose for this recipe a tri-color pasta (spinach, tomato and wheat) filled with Ricotta, Parmesan and Romano.  
        2 – 2.5 Oz. cans of Sliced Black Olives, drained
        6 Oz. of thinly sliced Pepperoni
        14 Oz. Artichoke Hearts, drained and sliced into eights (approximately)
        ½ Cup – Light Italian Dressing

1.    Boil a quart of water and add a healthy pinch of salt, then add the tortellini and boil until it floats
2.    Remove from oven and drain, let cool to room temperature.
3.    In a large mixing bowl add all ingredients and stir well (your hands work well for this)
4.    Cover in plastic wrap and place in refrigerator for at least two hours before serving.

Note:  This dish CAN be served warm as an entrée but is best served cold as a salad or side dish.