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!
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.