Celebration Tortellini Salad
Servings 16 1-cup servings
Ingredients
Dressing
- 1/4 cup balsamic or red wine vinegar
- 1/4 cup chopped fresh basil or 3 tsp. dried basil
- 1 ts salt
- 1/4 tsp coarse ground black pepper
- 2 garlic cloves minced
Salad
- 4 pkg refrigerated cheese-filled tortellini 9 oz
- 3 jars marinated artichoke heats drained, reserving liquid, 6 oz
- 1 can small pitted ripe olives 15 oz, drained
- 1 jar roasted red bell peppers 7.25 oz, drained, cut into thin strips
- 12 oz salami cut into ½” cubes
- 2 medium zucchini quartered lengthwise, sliced (2 cups)
Instructions
- In Dutch oven or large saucepan, cook tortellini to desired doneness as directed on package. Drain;
- Rinse with cold water to cool. Drain well.
- Meanwhile, coarsely chop artichoke hears.
- In large bowl, combine artichoke hearts, cooked tortellini and all remaining salad ingredients; toss gently.
- In medium bowl, combine ¾ cup of the reserved artichoke liquid and all dressing ingredients; blend well.
- Pour dressing over salad; toss gently to coat.
- Cover; refrigerate 1 hour to blend flavours.
- Garnish with shredded fresh parmesan cheese.
Notes
Salad for a crowd!!