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Sunday Salads: Tortellini Salad

samplersI can't believe we've reached the end of Slow Salads. We finished up with a great recipe submitted by Ida (Vico Girl on Slow Talk).

I only made half of this recipe since it sounded like it made a ton. I used artichokes canned in water and dry (not in oil) sun-dried tomatoes. For the pasta, I used Buitoni's three-cheese whole wheat tortellini (had never tried these and they were very good). I forgot all about the mozzarella cheese and left that out, but it was fine since the pasta was pretty cheesy. I also used Spanish piquillo peppers since I had a jar of those from Trader Joe's. I dressed it with lemon juice and olive oi. What a delicious salad.

I've really enjoyed Sunday Salads and have expanded my horizons with some recipes that I'd never made before. It's been a lot of fun - thanks to all my fellow salad makers! We'll be taking a break and then returning in September with Sunday Small Bites.


Ida said:

I've been making this for years and it's especially good for a buffet/party as it serves quite a few. Now... I've never really measured the exact amount of the ingredients I use, but I tried for ST so here goes:

Tortellini Salad

1 lb or a little bit more Fresh or frozen tortellini or a Barilla bag of dry tortellini
Boil as per package instructions and set aside.Don't overboil them! COOL them down a bit. (I used fresh tricolored).

In a very very large bowl mix together:

1 container of pearl or small sized fresh mozzarella balls ( I buy mine from Sam's Club or BJ's)

16 oz jar of Julienne cut Calif sundried tomatoes in oil ( I use 3/4 of the jar)plus the oil! Just pour the oil into the bowl.

4 cloves garlic chopped superfine

1 large bunch Italian parsley chopped fine

1 jar black dried olives in oil pitted and sliced ( this takes a while)

16 oz jar (or larger from costco) Marinated Artichokes cut into pieces ( i think mine was 24oz)

1 jar marinated red peppers cut in strips if you want ( I stopped adding them)

S/P and some extra virgin olive oil

Now that you've mixed the above ingredients well Add cooked tortellini a few scoops at a time mixing well. Cover bowl with glad wrap and refrigerate overnite as it taste even better the following day after the flavors blend together. Serve at room temp! I served mine with grilled shrimp.

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Comments (4)

Kathy (Trekcapri):

Hi Annie, your salad looks really delicious. I also used the 3 cheese tortellini and loved it. This was a very delicious salad and as you said a great way to end the summer Salad Samplers. Thank so much again for introducing me to the group. I had so much fun! BTW, I have a confession to make. I haven't yet signed up for the Small Bites groups, mainly because I can't decide on my ingredient or recipe. If I do find something interesting, I'll see if it's not too late.

Hope your weekend was fun for you. Have a great Sunday evening!

I'm here smiling because I also used piquillo peppers! I love their taste and they have that little kick that the red bell pepper lacks.

I enjoyed making all the salads and shared many of the recipes with my friends. Your couscous salad was a favorite of Ivan.


Your salad looks great!

I too am looking forward to the Sunday Slow Bites. I will miss the first three while we are in Italy, but I will make them up when I get back.

Looks delicious! I also added a bit of lemon juice and appreciated the flavor in the salad. It was definitely a winner for us.

Looking forward to Small Bites.

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This page contains a single entry from the blog posted on August 23, 2009 10:20 AM.

The previous post in this blog was PhotoHunt: Ripples.

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