Under the Apron Strings: Pasta Salad to Feed the Soul
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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