I thought of this one the other day when my Father mentioned that he had picked up several packages of tortellini. I make this often in the summer, and if you use the tortellini stuffed with chicken, it could make a nice light lunch.
- 1/2 cup olive oil
- 1/4 White wine vinegar (or balsamic)
- 1/4 cup chopped green onion
- 3 garlic cloves, chopped
- 1 Tablespoon dried basil
- 1 teaspoon dried dill-weed
- 2 12 oz packages frozen stuffed tortellini cooked according to the package directions
- 1 can (8.5 oz) water packed artichoke hearts, drained and quartered
- 1 large tomato
- 1/2 cup feta cheese
- 1/2 cup black olives
- 1/2 cup chopped walnuts (optional)
- 3-4 roasted red peppers (from a jar or can), diced
whisk oil and vinegar in a small bowl. Add green onions, garlic, basil and dill-weed and mix well. Combine remaining ingredients in large bowl. Pour dressing over and toss gently. Refrigerate overnight before serving.
A few small notations.
-
If you use the balsamic vinegar it will give a slightly dirty tinge to the pasta, but it will still taste great.
-
I don’t like dill-weed, but left it in from the original recipe, feel free to leave it out of yours (I do).
-
I rarely find frozen tortellini in my grocery store, but they have a lovely fresh one, which probably works better.
-
This is also good for those unexpected vegetarians (if you don’t use the chicken ones and use the mushroom or cheese tortellini).
Advertisements
