Monday, September 7, 2015

Italian Tortelini Pasta Salad

A pasta salad is the perfect Labor Day meal to make.  This salad reminds me of one last ho-ray for summer before we transition to soups and heartier fall meals.  I tailored the meal to suit my family's own tastes (which is why you don't see green pepper or olives pictured).  And in the amount of time it took the tortellini to cook and cool, you can prepare the other ingredients. Extra bonus, it made great leftover lunch meals.

16 oz cheese filled tortellini
8 oz provolone or mozzarella, cubed
1 tomato coarsely chopped
1/2 small green pepper, cut in thin stripes
1/2 cup sliced ripe pitted olives, drained
4 green onions, sliced
1/2 cup Italian dressing
1/4 cup grated Parmesan cheese
pepperoni minis - desired amount


1. Add tortellini and a pinch of salt to boiling water. Boil 14-16 minutes. Stir occasionally. Drain. Rinse pasta with cold water. Drain.

2. Transfer chilled tortellini to a serving bowl. Add cubed cheese, tomatoes, olives, pepper, green onions and pepperoni.  Pour dressing over the mixture.

3. Toss gently. Add Parmesan cheese and toss again.

Other great salads to whet your summer appetite:
Avocado Corn Salad
Watermelon Arugula Salad 
Broccoli Salad 
Pioneer Pasta Salad
Buffalo Chicken Salad

Check out our Market Inspirations for Summer

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