My mom and I have been making this tortellini pasta salad for years now. I can't remember where we came across this recipe, it was years ago. It's not something we make for every bbq since it involves a lot of chopping! You have to chop everything from 2 peppers, red onion, sun dried tomatoes, and artichokes. I love this salad because it has so many great vegetables that go along with the pasta and make it pretty hearty. I also love the flavor of the dressing on it, especially after it's set in along with the feta cheese, I think it's quite tasty. I love enjoying this salad for a special bbq!
Mediterranean Tortellini Pasta Salad
Ingredients
1 pkg. (16 oz.) cheese tortellini
¼ cup olive oil
3 Tbsp. vinegar (preferably balsamic)
2 Tbsp. lemon juice
1 clove minced garlic
1 tsp. sugar
¾ tsp. salt
½ tsp. dried oregano
½ tsp. pepper
1/3 cup drained oil-packed sun dried tomatoes chopped (reserve oil)
2 red, yellow and/or green peppers
1 can (14 oz.) artichoke hearts, drained and quartered
1 small red onion, thinly sliced
1/3 cup crumbled feta cheese (I was generous with the cheese)
1 Tbsp. chopped fresh parsley
Directions
Cook tortellini according to package directions; drain. Rinse with cold water until cool, about 30 seconds. In large serving bowl combine olive oil with next seven ingredients and reserved tomato oil. Stir in tortellini, tomatoes and next 4 ingredients until well combined. Cover; refrigerate at least 1 hour or overnight; Toss again before serving; sprinkle with cheese and parsley.
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