Tuesday, March 27, 2012

Tortellini Salad

I love this recipe - and so does everyone who tries it!  This came straight out of the Pomegranates & Prickly Pears Cookbook by the Junior League of Phoenix.  It's a great make ahead dish!  On many occasions, I have brought it to friends who have welcomed a new baby into their family.  They can throw it into their fridge until they are ready to eat!  It does call for a lot of ingredients, but it is well worth it!

Tortellini Salad
Serves 8
From Pomegranates & Prickly Pears, a cookbook by the Junior League of Phoenix

Ingredients for the Green Onion Vinaigrette:
Note:  sugar and oregano not pictured

Green Onion Vinaigrette
1/2 cup sliced green onions
1/3 cup red wine vinegar
1/3 cup vegetable oil
1/3 cup olive oil (I use 2/3 cup olive oil and no vegetable oil)
2 tablespoons chopped fresh parsley
2 garlic cloves, minced
2 teaspoons basil
1 1/2 teaspoons Dijon mustard
1 teaspoon dill weed
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1/2 teaspoon oregano

Combine the above items in a jar with a tight-fitting lid, close jar, and shake to mix. 

Ingredients for the Salad:

2 cups fresh snow peas
2 cups broccoli florets (I do chop them up so they are bite size)
8 ounces cheese tortellini (I use whole wheat)
2 1/2 cup cherry tomato halves
2 cups sliced fresh mushrooms
1 (7 oz can) pitted whole black olives, drained
3 tablespoons grated Parmesan cheese

Blanch the snow peas and broccoli in boiling water in a saucepan for 1 minute.  Plunge the vegetables into a bowl of ice water to stop the cooking process and drain.  Cook the pasta using the package directions; drain. 

Combine the pasta, snow peas, broccoli, tomatoes, mushrooms, olives, and Parmesan cheese in a large bowl and mix gently.  Add the vinaigrette and toss to coat.  Chill, covered, for several hours.  For variety, add 1 pound deveined peeled cooked shrimp.

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