"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Tortellini Salad Recipe

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This recipe for Tortellini Salad, by , is from The HESS Family Cookbook Project, 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!



Vinaigrette salad dressing

2 cups fresh snow peas
boiling water
3 cups broccoli florets
2.5 cups halved cherry tomatoes
2 cups fresh mushrooms, sliced
7 3/4 ounces whole pitted ripe olives (optional)
8 ounces cheese-stuffed tortellini, cooked and cooled
3 ounces fettuccine, cooked and cooled
1 tablespoon grated Parmesan cheese

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.


Salad Dressing

1/2 cup sliced green onions (I usually just add this to the above salad ingredients)
1/3 cup red wine vinegar
1/3 cup vegetable oil
1/3 cup olive oil
2 tablespoons fresh parsley, chopped
2 cloves garlic, minced
2 teaspoons dried basil
1 teaspoon dried dillweed
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1 1/2 teaspoons Dijon mustard

Combine salad dressing ingredients in a jar and cover tightly or whisk briskly until mixed..
Shake vigorously to mix.

Number Of Servings:
Number Of Servings:
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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