Description
This is my “go to” recipe if bringing a salad to a pot luck, picnic etc. Everyone loves it and always asks for the recipe. I tell them the same thing every time….there is no recipe! Its all method.
Ingredients
2 pkgs (12 oz.) fresh three cheese tortellini (I only use Buitoni all white or multicolored)
2 or 3 small zucchini (halved, quartered and sliced into bite sized pieces)
1 bag of prepared broccoli florets
1 red bell pepper, sliced into bite sized pieces
Handful or two of carrot matchsticks
1 bunch scallions, sliced
1 can black olives
1 pkg cherry tomatoes
Optional: 1 jar red roasted peppers, cut into strips
Optional: 1 jar or about 1 c. fresh marinated mushrooms, whole
3 cloves garlic, peeled and minced
1/4 c. fresh parsley, chopped
1/4 c. fresh basil, chopped
salt & pepper
1 Tbsp celery flakes or seed
3/4 c. – 1 c. Parmesan cheese, grated
2 or 3 envelopes dry Good Seasonings Italian dressing
canola oil
red wine vinegar
Instructions
Boil water in a dutch oven pan. If using broccoli, blanch broccoli in water about 2-3 minutes or until it turns bright green. Don’t over do or it will be much in the salad. You just want to take the rawness out of it, and spark up the color. With a large slotted spoon, remove from the water and rinse in a colander with very cold water to stop the cooking process. Set aside.
In the same water as you cooked the broccoli in, cook tortellini according to package directions (about 7 minutes). Strain in a colander, and lay out on a large tray or cookie sheet with edges to cool and dry. You want the toetellini to be sticky.
Cut all veggies and put into a jumbo Ziploc bag. Add olives, grated Parmesan cheese, Good Seasons and herbs into the bag. Let air our and zip the bag. Make sure all ingredients are mixed together, and put in the fridge until you are ready to use.
In a large bowl, mix tortellini and vegetable mixture together. Adjust with more dressing and cheese, if necessary.
This salad can be kept in the refrigerator for several days. Just be careful not to use ingredients that will get soggy (cut tomatoes, pepperoni, cubed cheese, cucumbers, etc), unless you’re eating all right away.
Notes
Make sure not to skip the step of “drying” the pasta on a tray before mixing the rest of the ingredients in. Salad dressing and wet pasta doesn’t mix!