Last night for dinner we had a delicious tortellini salad from Cooking Light. This meal is great hot or cold. It also will hold up very well in the icebox if you want to make it the day before you are going to eat it. Oh it would be great for a picnic with someone special. Alright enough of that now on to the recipe.
Tortellini and Cherry Tomato Salad
- 2 (9 oz) packages fresh cheese tortellini ( you know the kind in the refrigerated section at the grocery)
- 1 1/2 cups slices of fresh asparagus or green beans ( use which ever blows your skirt up)
- 3 tablespoons rice wine vinegar
- 1 tablespoon balsamic vinegar (or more if you like)
- 1 tablespoon extra virgin olive oil ( I used lemon infused olive oil)
- Black pepper to taste
- 1 1/2 cups halved cherry tomatoes
- 3/4 cup fresh grated parmesan cheese (please do not be a cheap ass and use the stuff out of the green shaker can)
- 1/2 cup thinly sliced red onion or sweet white onion
- 1/3 cup thinly sliced fresh basil (same here as the cheese buy the fresh)
- 1 cup artichoke hearts, drained and diced (you can find these on the canned veggie aisle or sometimes with the pickles at the grocery)
- 1 cup sliced colorful bell pepper (I used about 6 mini ones from a bag I got at Costco. Please do not use green bell pepper)
- Romaine, spinach or what ever lettuce you like to make a bed for the tortellini
Cook pasta according to package directions. Drain the pasta then return the pasta pot to the stove with fresh water to cook the asparagus or green beans in. Once the asparagus or green beans has reached you likeness of doneness then drain.
While pasta cooks, combine vinegars, oil and pepper, stirring to combine. Once pasta and green veggies are done combine all the ingredients in a large bowl. Toss to coat everything and serve over lettuce of your choice.
Peace, Love and Pasta Salad,