Tortellini Pasta Salad

Pasta salad! Y’all should know by now how much I love pasta…it definitely does not end at hot pasta. This pasta is perfect to take on a picnic or bring to a party. It’s full of veggies and yummy pasta!

With LOVE from Texas,
The Pint-Sized Mayo

Tortellini Pasta Salad

4 Servings

Ingredients:

• 1 (9 ounces) package of fresh tortellini (your choice – I used Sweet Italian Sausage from Buitoni)
• 1 bell pepper, julienned
• 2 green onions, sliced
• 1 bunch broccoli, washed and trimmed
• 1.25 cups carrots, shredded
• 1/4 cup + 2 tablespoons olive oil
• 2 tablespoons + 1 teaspoon red wine vinegar
• 1 teaspoon Dijon mustard
• 2 teaspoons fresh basil, minced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground

Directions:

Cook the tortellini according to package directions. While the tortellini is cooking, place the bell peppers and green onions in the large bowl for tossing later. Drain them immediately in a colander, and rinse under cool running water. Drain well, and place in a large bowl with the peppers and green onions.

Place a medium pot of water over high heat. Bring to a boil and salt. Place the broccoli in the boiling water and cook for 2 minutes. Once time has elapsed, add the carrots. Cook for an additional 2 minutes. Drain vegetables well in a colander, and rinse under cold water.

Add the broccoli and carrots to the large bowl, on top of the tortellini.

In a small bowl, add the remaining ingredients. Whisk to combine well.

Pour the vinaigrette over everything in the large bowl. Toss gently to mix everything. Cover and refrigerate for at least 2 hours.

Remove from refrigerator at least 30 minutes before serving.

Enjoy!!

“We don’t need a melting pot in this country, folks.  We need a salad bowl.  In a salad bowl, you put in the different things.  You want the vegetables – the lettuce, the cucumbers, the onions, the green peppers – to maintain their identity.  You appreciate differences.” – Jane Elliot