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Recipe: Italian Tortellini Salad

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Ingredients

 20 ounces three cheese Tortellini (ie: Buitoni)
 8 ounces uncured sliced Genoa salami, cut into thin pieces
 1 cup grape tomatoes, cut in half
 1 red bell pepper, diced
 1 zucchini, chopped into small pieces
 8 ounces mozzarella pearls, drained
 2 (2.25) ounces sliced black olives, drained
 1/4 cup chopped fresh basil
 1/4 cup chopped fresh italian basil
Italian Vinaigrette
 3/4 cup olive oil
 1/8 cup red wine vinegar
 1/8 cup white wine vinegar
 2 tbsp freshly squeezed lemon juice
 1/4 cup finely freshly grated Parmesan cheese
 1 tsp of EACH dried parsley, drained oregano, dried basil, garlic powder, onion powder
 3/4 tsp salt
 1/2 tsp EACH black pepper, paprika
 1/2-1 tsp agave or honey, or add more to taste

Directions

1

'--Tortellini Salad

2

Cook the tortellini to package directions. Drain and rinse under cold water until the pasta is cool.

3

Place tortellini in a large serving bowl and toss with all the other ingredients.

4

Toss the salad with the dressing. Season to taste with salt and pepper if desired. Serve cold or at room temperature.

Italian Vinaigrette
5

While the tortellini is cooking make the dressing. Add all ingredients into a mason jar, tighten the lid and shake until well combined. You can also add all ingredients to a bowl and whisk until well combined.

6

Store in an airtight container up to two weeks. Shake or whisk each time before use. If the oil becomes a solid in the fridge, just lettuce dressing sit out a few minutes for it to become room temperature.

Recipe: Italian Tortellini Salad

~ Marla Meridith

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