For Fathers Day, this year was special, as my sons girlfriend suggested that we fly my grandson in for my sons Fathers Day, so we planned and made it happen. Read the Fathers’ Day story
So for the weekend I had everyone over and prepared dinner and one of the recipes was this Tortellini Salad I found on Pinterest. It was a huge hit, I had 1 serving left for lunch the next day. Update: I have made this recipe 3 times in one month, I think its very popular with my family and at BBQ’s
The recipe is super easy and with only 6 main ingredients, The only ingredient I have not found is the Bernstein’s dressing, but I will, to make this again soon. Like I said it was a hit, the guys liked it because it is hearty, tons of olives and meat in every forkful. In the original recipe Nornie has even made and filled kabobs full of this salad. You could stack those up to accompany your favorite meal. The kids would love them to… finger food!!
- 1 9oz. package frozen cheese tortellini, cooked and drained
- 1 6oz. can of medium size black olives, drained
- 1 7oz jar of manzanilla, green, olives, drained
- 1 14oz. bottle of Bernsteins Cheese Fantastico dressing OR any really good Italian Dressing and 1/4 cup of finely grated Parmesan Cheese. Either will work.
- 1/2 pound hard salami, thinly sliced and cut into bite size pieces OR about 4 slices cut into 1/4 inch thick slices and cubed.
- Chopped parsley and grated Parmesan for garnish
- Follow directions on package of tortellini for cooking pasta al dente. Be sure NOT to over cook the pasta.
- Cook Pasta and drain.
- Drain both types of olives.
- Place the tortellini and olives in a large bowl. Add the diced hard salami.
- Add 3/4 the bottle, of well shaken, Cheese Fantastico dressing.
- Stir until all ingredients are well combined. All to chill for 2-3 hours or overnight.
- Stir just before serving. If needed, add more dressing. Garnish with Parmesan Cheese and chopped Parsley.
- Will keep in the refrigerator for 3-4 days.
Tortellini pasta are unique and can be used in so many recipes, served hot and cold in soups and casseroles, and my favorite right now are finding ways to use them in summer salads. They also come in several sizes some filled with cheese and some with meat. You can by them dry or fresh and use them in hundreds of recipes. The recipe I am using I found on Pinterest and a blogger by the name of Norine, her recipe is on Norine’s Nest
I hope if you try this salad that you will enjoy as much as we did. If you have a version of a salad made with Tortellini, let me know in comments.
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