Under the Apron Strings: Pasta Salad to Feed the Soul


Herb Tortellini Salad

Last week I talked about a quick meal to help you spend less time in the kitchen and more quality time with the people you love. Today, I want to share with y’all another tasty dish that comes together quickly and leaves ample time to spend with family and friends. Herb tortellini is a satisfying dish for potluck or picnic and is even better the next day!


If you choose the addition of chicken or shrimp, the mixture can be served over a bed of arugula or spinach to make a memorable lunch alongside fresh fruit.I love this twist on a traditional pasta salad by using an oil base as opposed to a mayonnaise dressing.


Herb Tortellini Salad


1 package (9 ounces) refrigerated and uncooked,

cheese-filled tortellini

1 medium zucchini, thinly sliced

1 large carrot, peeled and chopped

1 pint cherry tomatoes, halved

4 green onions with tops, thinly sliced

1/4 cup snipped fresh basil

1/2 cup Italian dressing (recipe below)

2 tablespoons fresh Parmesan cheese, grated

1 1/2 cups chicken, grilled and chopped, or shrimp, boiled or grilled if desired



• Cook tortellini according to package directions in an 6-quart stockpot.

• Place in colander and rinse under cold running water. Set aside to drain.

• In a large bowl, add vegetables, basil and tortellini.

• Pour 1/2 cup salad dressing over salad.

• Grate Parmesan cheese over salad and mix gently.

• Cover and chill for at least 2 hours so the flavors will mix and mingle, making for great tastebud appeal.



Italian Dressing


1 1/2 cups olive oil

1/2 cup red or white wine vinegar 2 pressed garlic cloves

1 teaspoon dried oregano

1/2 teaspoon onion powder

1/2 teaspoon ground pepper

1/4 teaspoon salt

1 teaspoon lemon


Add all ingredients to a jar. Place the lid on a jar and shake well to mix. As with any vinegar-based dressing, you must shake it up again before using. Unused dressing may be refrigerated for up to one week for later use.


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