Fresh Tortellini SaladUser Submitted Recipe
2 16oz bags of cheese tortellini (cooked & tossed w/ canola oil while they cooled to prevent sticking)
1 can black olives- halved
1 pint cherry tomatoes-halved
2 8oz bricks of Mozzarella- cubed
a few pinches of kosher sea salt
fresh ground pepper
1/2 cup (more or less to taste) of italian dressing or Olive Oil & a Splash Of Red Wine Vinegar would work
*Fresh basil chiffonade
Cook tortellini (til floating), drain and let cool. Toss in Canola oil to prevent sticking.
In a large bowl, add all ingredients to the cooked tortellini. Add dressing and salt/pepper last to taste. Just before serving, add fresh baby spinach leaves by the handful. Toss until well blended. Scatter basil chiffonade on the top of the salad before serving.
no nutrition information available
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