Monday, July 30, 2012
Tortellini Pasta Salad
The best part of pasta salad is you can make a huge batch of it and eat it all week for lunch or even dinner,if you want to. I want to. I make all different kinds of pasta salad. The possibilities are endless really. You can basically throw anything on hand onto some cooked pasta with your favorite dressing. Homemade or even bottled.
1 20 oz package mixed cheese tortellini, I had fresh
1 cup grape tomatoes, halved
1 6 oz jar marinated artichoke hearts, drained and chopped
1 6 oz can sliced black olives, drained
1 8 oz jar roasted red peppers, drained and chopped
1/2 red onion, thinly sliced
1 1/2 your favorite Italian dressing, I used good seasons
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, 10 to 11 minutes.
Drain well, and allow tortellini to cool.
Toss together the tortellini, grape tomatoes, artichoke hearts, olives, roasted peppers, red onion, and dressing in a large bowl.
Cover and refrigerate until chilled, at least 3 hours or overnight.
* Shared over at Weekend Potluck