Sloughed Tortellini Salad |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a favorite make-ahead salad for company when we barbecue. From Aces cookbook. Ingredients:
2 (9 ounce) packages cheese-filled tortellini, refrigerated |
1 (10 ounce) bag fresh spinach, washed, stems removed and spinach torn into pieces |
3 green onions, sliced (3 tablespoons) |
1 cup ripe olives, medium |
1 small red bell pepper, chopped (3/4 cup) |
8 ounces baby shrimp, frozen, cooked, thawed |
1/3 cup sour cream |
1/3 cup mayonnaise |
1/3 cup caesar salad dressing |
1/2 teaspoon salt |
fresh ground pepper, if desired |
Directions:
1. Cook and drain tortellini as directed on package.
2. Rinse with cold water; drain.
3. Place spinach in boiling water.
4. Cover and cook 1 minute; drain.
5. Immediately rinse with cold water; drain.
6. Place tortellini, spinach, onions, olives, bell pepper and shrimp in large glass or plastic bowl; toss lightly.
7. Mix remaining ingredients; toss with tortellini mixture.
8. Cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours.
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