CHEF JEFF — ONE BYTE AT A TIME: Tricolor Cheese Tortellini Salad

Here’s a perfect do-ahead dish, which tastes even better the next day.

Tricolor Cheese Tortellini Salad

1 pound tricolor cheese tortellini, cooked

1 cup artichoke hearts, roughly chopped

½ cup black olives, sliced

1 small bunch broccoli florets

½ bunch green onions, sliced fine

1 basket cherry tomatoes, halved

1 tablespoon chopped parsley

1 teaspoon garlic powder

1 teaspoon black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

2 teaspoons salt, or to taste

¼ cup grated Parmesan

¼ cup red wine vinegar

¾ cup olive oil

Mix tortellini, vegetables and parsley gently but thoroughly. Whisk together remaining ingredients; gently toss with tortellini, using just enough to generously coat pasta, vegetables.

Yield: Serves 6 to 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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