I love the flexibility of Tortellini Salad. I am sharing the ingredients and measurements that I like to use, but feel free to follow your taste buds and add whatever you like. You could go the Greek route with feta, cucumbers, tzatziki etc. You may choose to make it a Tortellini Caprese Salad, or maybe add artichokes, green olives....whatever you like!
I suggest using my recipe the first time. You will LOVE it! Then, the second time, get creative and add or omit anything your taste buds desire!
All measurements can be adjusted to taste. These are my measurements and how I like it. Feel free to add more or less of anything, add artichokes, different cheeses, peppers, green olives, etc.
-1 - 19oz package of frozen cheese tortellini - Cooked according to package directions,
rinsed and cooled to room temperature.
-Half a bag of fresh spinach roughly chopped small
-8 oz fresh mozzarella diced
-A dry pint (2 cups) of cherry tomatoes - washed and halved or quartered
-1 - 3.8 oz or 2 -2 oz can(s) sliced black olives, drained
-Approx 8 oz. stick of pepperoni sliced thick and cut into bite sized pieces.
(Can use hard salami too)
-Small handful of sliced banana peppers or peperroncinis
-Approximately 3/4 cup Paul Newman's Olive oil and Vinegar dressing
-Approximately Basil Pesto 6oz
(I used Classico brand. it was an 8oz jar so i had a little left.)
-Fresh ground pepper
-Toss all ingredients except dressing and pesto in a large bowl.
-In a small bowl mix the dressing and basil pesto.
-Pour mixture over the salad and toss to coat evenly.
-Store in fridge for 2-3 hrs to let flavors blend and dressing simmer down and soak in a
-When ready to eat, remove from fridge, toss to redistribute dressing.
-Taste and Serve.
(If you like a sharper taste, or think it needs a little extra dressing, feel free to add more dressing to it. But I think this is perfect for my buds)