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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I got this recipe from a chef, he was reluctant to part with it, but I was persistant! This salad is great for a potluck or banquet. It makes a lot and is filling. I don't recommend using meat filled pasta as it alters the taste. I use lots more dill for flavour - be sure the dill is very fresh so the flavour is more intense. Ingredients:
1 package rainbow cheese tortellini |
2 carrots, chopped small |
3 stalks celery, chopped fine |
1/2 cup green olives, sliced |
4 -5 sliced radishes (optional) |
1 cup tiny cauliflower floret (optional) |
1 tablespoon fresh minced garlic |
2 tablespoons dijon mustard |
1/2 cup white vinegar |
1 teaspoon dried dill weed (add more if desired) |
1 1/2 cups salad oil |
1 cup mayonnaise or 1 cup miracle whip |
Directions:
1. Cook pasta according to package directions, drain and cool.
2. Place cooled pasta, olives and vegetables into a salad bowl and toss gently.
3. Dressing: Combine first 4 ingredients, gradually whisk in oil, then mayonnaise.
4. Pour dressing over pasta and vegetables, stir gently.
5. Refrigerate overnight, stir occasionally to allow pasta to absorb dressing.
6. Serve with garnishes of fresh parsley.
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