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Tortellini Garden Salad
8 oz. cheese-filled tortellini
1 zucchini, sliced
1 tomato, diced
1/2 cup kalamata olives, sliced
1/4 cup grated parmesan cheese
1- 6 oz. jar marinated artichoke hearts, drained and quartered
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
salt & pepper to taste
dressing:
5 tablespoons olive oil
2 tablespoons balsamic vinegar
1 garlic clove, minced
Cook tortellini as package directs; drain.
Meanwhile, combine all dressing ingredients in a small bowl.
In a large bowl, combine tortellini with zucchini, tomato, olives, parmesan cheese, artichoke hearts and basil.
Add dressing to salad and toss; season to taste. Refrigerate until ready to serve.
8 oz. cheese-filled tortellini
1 zucchini, sliced
1 tomato, diced
1/2 cup kalamata olives, sliced
1/4 cup grated parmesan cheese
1- 6 oz. jar marinated artichoke hearts, drained and quartered
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
salt & pepper to taste
dressing:
5 tablespoons olive oil
2 tablespoons balsamic vinegar
1 garlic clove, minced
Cook tortellini as package directs; drain.
Meanwhile, combine all dressing ingredients in a small bowl.
In a large bowl, combine tortellini with zucchini, tomato, olives, parmesan cheese, artichoke hearts and basil.
Add dressing to salad and toss; season to taste. Refrigerate until ready to serve.
Serves 6.
That was really good.. even the seal skins! (olives)
ReplyDeleteThat looks soooo good!
ReplyDeleteHmmm...I *may* have to try it...not a fan of olives.
ReplyDeleteSounds yummy! I will have to try!
ReplyDelete