Now that Spring is upon us it is starting to get rather toasty here in the desert. We've already hit the 90's (f) and that is considered comfortable. Well, not so much for me, I'm still just a girl from New York and I have a feeling that no matter how long I live here I will never get used to the insane heat. Luckily it hasn't been staying in the 90's and it seems to keep dropping back down into the 70's-80's. However, that hasn't kept me from making easy recipes that don't require a lot of time standing over a hot stove in the kitchen. This tortellini salad come from Better Crocker and it is good not only warm but cold as well.
This is really a simple dish to make. You cook the tortellini, chop up your veggies, mix the vinaigrette and then toss it all together. The only advice I can give you... don't chop your broccoli too large... like I did. HaHa I also found that I needed a little more vinaigrette since the tortellini seemed to have soaked it all up. You would definitely want more (maybe double) when making a cold salad. I would toss half in right when the tortellini is cooked and then reserve the other half before serving it.
- 1 package (9 oz) refrigerated tricolor cheese-filled tortellini
- 1/4 c. balsamic or cider vinegar
- 1 TBSP. chopped fresh or 1 teaspoon dried basil leaves
- 2 TBSP. olive or vegetable oil
- 1/4 tsp. paprika
- 1/8 tsp. salt
- 1 clove garlic, finely chopped
- 1 medium carrot, sliced (1/2 cup)
- 2 c. broccoli florets
- 2 medium green onions, sliced (2 tablespoons)
- Cook and drain tortellini as directed on package. Rinse with cold water; drain.
- In large bowl, mix vinegar, basil, oil, paprika, salt and garlic with wire whisk until well blended. Stir in carrot, broccoli, onions and tortellini until coated.
This post is submitted in
Just Another Meatless Monday
Newlyweds Recipe Linky
Real Food Wednesday
Strut Your Stuff Saturday