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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Tortellini Salad Recipe

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This recipe for Tortellini Salad is from Irene's Family and Friends 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!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces cheese-stuffed tortellini, cooked and cooled
3 ounces fettuccine, cooked and cooled
2 cups fresh snow peas
3 cups broccoli florets
boiling water
2½ cups halved cherry tomatoes
2 cups fresh mushrooms, sliced
7¾ ounces whole pitted ripe olives (optional)
Vinaigrette salad dressing (See recipe in Tips, Mixes, and Sauces)
1 tablespoon grated Parmesan cheese
Directions:
Directions:
Cook pasta according to directions. (Many times I just add extra pasta that is in the package).
Drop snow peas and broccoli in boiling water and boil for 1 minute. Drain or remove with a slotted spoon.
Combine peas, broccoli, tomatoes, mushrooms and olives in large salad bowl.
Add pasta and Parmesan cheese to vegetables.
Pour dressing over pasta mixture. Toss well.
Chill several hours before serving. Can garnish with additional Parmesan cheese.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Great to add precooked chicken to the salad for a complete meal and put on top of salad greens.
Original recipe from Cooking with Class-A Second Helping (cookbook given to me by friend and neighbor Mitzi Breen)

 

 

 

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