Eighteen weeks of delicious salads come to a conclusion with a great recipe, Tortellini Salad by Ida (Vico Girl).
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.
The only change I made to the ingredients was to use Spanish piquillo peppers and substituting the marinated artichokes for a big roasted artichoke. I also had in the fridge opened jars of a few of the ingredients so I couldn’t add the exact amounts, so I just added them until I said to myself “basta” (enough). Ida recommends waiting until the next day to serve it, to allow for the flavors to blend together, but after having a sample taste my husband and I concluded that it was too good to wait until the next day. It was a perfectly light and refreshing summer lunch!