Monday, June 13, 2016

Tortellini Salad

8 Oz. tortellini (your choice of filling)
Broccoli flowerets (about 2 cups)
4 oz. Parmesan cheese, grated
1 (6 oz.) jar marinated artichoke hearts
1 (8 oz.) can pitted black olives, drained
1 (8 oz.) kidney beans, rinsed and drained
1 medium red onion, diced
16 oz creamy Italian dressing
1 avocado, cut into nice-size chunks
24 cherry tomatoes, halved

In a large saucepan, cook tortellini in boiling salted water for 15 to 20 minutes.  Drain; cover with cool water and drain again.  Add all ingredients except avocado and tomatoes.  Marinate in creamy Italian dressing overnight.  Just prior to serving, add the avocado, tomatoes, and you may also add
1/2 lb. sliced salami if desired.


  1. Oh, I'm so glad I saw this! We're going to a barbecue put on by my husband's co-worker tomorrow, and my sweet darling suggested we bring a "noodle casserole" to share. "A what?" The description did not engender confidence. I think I will look through your salad recipes here with hope for some kind of compromise between husband's idea and actually worth sharing.

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