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