the back story:
summertime is in full swing and so are summer cookouts. we love gatherings with friends and outdoor picnics. this cold salad is the perfect addition to any summer get together. i brought it to a neighborhood potluck recently and had several requests for the recipe. in honor of all my amazing neighbors and great summer times together, this recipe is for you all.
tuscan tortellini salad
directions:prepare the tortellini:
32 oz. package of refrigerated, cheese-filled tortellini
cook tortellini according to package directions; drain in a colander. rinse well with cold water.
make salad dressing:
1/2 c. canola oil
1/2 c. chopped white onion (i use frozen chopped onion)
4 tablespoons white wine vinegar
2 tablespoon dried basil
2 tablespoon dried oregano
2 tablespoon dried chives
4 cloves garlic, minced (i use pre-minced garlic in a jar)
1/2 t. salt
1/4 t. pepper
whisk together in a large bowl. add the tortellini. mix well.
2 medium tomatoes, seeded and cut into chunks
12-15 cherry tomatoes, halved
3/4 c. sliced pitted kalamazoo (greek) olives
3/4 c. sliced black olives
3/4 c. finely shredded parmesan cheese
spinach leaves, approximately 1-2 cups
8 oz. fresh mozzarella, chopped into bite-sized chunks
1/2 cup pine nuts
this recipe can be made in advance. leave parmesan, pine nuts, fresh mozzarella and spinach leaves until ready to serve.