CHEF JEFF — ONE BYTE AT A TIME: Tricolor Cheese Tortellini SaladHere’s a perfect do-ahead dish, which tastes even better the next day.
By: Herald Staff Report,
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.
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