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Tortellini Pasta Salad Recipe

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This recipe for Tortellini Pasta Salad, by , is from The Jensen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Taylor Trent - Wedding Salad

Category:
Category:

Ingredients:  
Ingredients:  
Tortellini:
1 20-oz. package Mixed Cheese Tortellini
1/2 medium red onion, thinly sliced
1 pint cherry tomatoes, halved
1/2 medium cucumber, seeded and sliced
1 c. whole, large pitted black olives (like Lindsay Olives), halved
1 c. Ground Mustard and Garlic Vinaigrette

Ground Mustard and Garlic Vinaigrette:
1/4 c. freshly squeezed lemon juice
1/4 c. white wine vinegar or rice vinegar; try to avoid plain white vinegar because it’s too strong here
2 green onions, firm parts only, trimmed of the white “furry” ends
4-5 cloves of garlic
1/2 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1 tsp. sugar or honey
2 Tbsp. coarse grain mustard
1 c. canola oil

Directions:
Directions:
Tortellini:
Cook the pasta according to package directions. Meanwhile, combine the onions, tomatoes, cucumber, and olives in a large salad bowl. When the pasta is done cooking, drain and rinse in cold water. When the pasta has cooled, toss it with the combined ingredients and then add the salad dressing and toss until combined. If possible, refrigerate for at least an hour before serving.

Vinaigrette:
In the jar of your blender, combine all the ingredients except for the oil. Blend on high. While the blender is running, slowly add the oil in a steady stream. Serve over mixed greens, sliced cucumbers and thinly sliced red onions, or stay tuned for next Monday’s recipe! If possible, refrigerate the dressing for a few hours before serving.
If you prefer a more “rustic” vinaigrette, pulse the ingredients together in the blender and then pulse the oil in in larger quantities. Transfer to a lidded container and shake vigorously before serving.

Number Of Servings:
Number Of Servings:
8

 

 

 

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