Tortellini And Olive Salad |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My version of tortellini salad uses two kinds of olives and a creamy pesto mayo dressing. You can use cheese or spinach/cheese pasta, and feel free to add cooked chicken or Italian meats for a great summer lunch or light dinner, dish. Ingredients:
1lb stuffed tortellini, cooked al dente and cooled |
1/2-2/3 cup olives, sliced(i suggest using a mix of black, green, kalamata, etc... specialty olives will give this salad that extra boost) |
1 roasted red pepper, diced |
1pt cherry tomatoes, halved |
1/2 large or 1 small red onion, diced small |
juice from 1/2 lemon |
1/2 cup mayonnaise |
2 heaping t prepared pesto |
couple dashes of hot sauce |
2t dijon |
kosher or sea salt and fresh ground pepper |
Directions:
1. Soak diced onion in lemon juice while preparing all the other ingredients.(you want it to soak at least 15 min or so)
2. Combine drained and cooled tortellini, olives, red pepper, and tomatoes in large bowl. Toss to combine.
3. In a smaller bowl, combine mayo, pesto, hot sauce, Dijon, onions WITH the lemon juice, and salt and pepper.
4. Whisk well to combine.
5. Add dressing to the pasta/veggies and toss gently to coat.
6. Refrigerate until ready to serve.
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