I 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.
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:
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.