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Quick and Easy Recipe
Milly's Tortellini Salad Recipe
Fresh herbs and the vinegrette make this dish fantastic and memorable. Truly an Italian flavor.
This makes a very large batch and is great to take to parties or serve to a large crowd.
| Prep time: 40 Minutes |
Italian
|
| Cook time: 10 Minutes | Servings: 12 Quarts |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 12 servings | |
| Calories 417 | |
| Calories from Fat 293 | 70% |
| Total Fat 33.32g | 42% |
| Saturated Fat 5.56g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 608mg | 25% |
| Potassium 249mg | 7% |
| Total Carbs 25.29g | 7% |
| Dietary Fiber 3.3g | 11% |
| Sugars 3.52g | 2% |
| Protein 6.08g | 10% |
Ingredients Convert Measures
- 4 Cups Uncooked Cheese Filled Dried Tortellini
- OR Pesto Filled Dried Tortellini
- ½ Tsp Salt
- ¼ Cup Fresh Oregano or 2 Tsp dried
- ½ Cup Fresh Basil or 2 Tsp dried
- ¼ Cup Fresh Thyme or 2 Tsp dried
- ½ Cup Fresh Parsley or 2 Tsp dried
- 1 Carrot peeled and shredded
- 1 Green Pepper diced
- 1 Sweet Red Pepper diced
- 2 Cloves garlic minced
- 1 Red Onions finely chopped
- 2 Red tomatoes diced
- 2 Yellow tomatoes diced
- 1 Can Pitted black olives sliced
- 1 Cup shredded mozerrella cheese
- ½ Cup shredded parmesian cheese
- Dressing:
- 1 Cup Red wine vinegar (try raspberry vinegar for a different flavor)
- 1 ½ Cups Olive Oil or Garlic infused Olive Oil
- 2 Tbsp Sugar
- 1 Tsp Salt
- Cracked black pepper
Directions
- Cook Tortellini in water and salt approximately 10 minutes. Drain, rinse with cold water handling very gently so as not to break up pasta. Place in refrigerator while preparing the dressing and fresh vegetables.
- Mix dressing ingredients with a whisk.
- Assemble all ingredients in a large bowl, tossing gently
