July ActiveRain Challenge-Savory Stories...Cold Tortellini Salad
Many years ago when I was learning how to cook and entertain, I came across a recipe that was so easy I had to try it. All it required was a package of tortellini and a bottle of caesar salad dressing. I served it cold in a large bowl with some of those long bamboo skewers in it at our apartment pool party and everyone loved it.
It became a go-to for me when I had to bring a salad or even an appetizer. Like many recipes, though (think of the seven-layer salad, Waldorf Salad, and meatloaf) people moved on to try newer dishes and recipes that were not their parent’s recipes.
But this year I resurrected my cold tortellini salad and the only change was that I added other ingredients that I had on hand.
There’s no real recipe but I’ll share what I did.
Cold Tortellini Salad
Tomatoes-chopped (or use cherry tomatoes cut in half)- I like to salt the tomatoes first to bring out the juice of the tomato.
Juice of one lime(optional)
Black or Spanish olives -sliced or chopped (optional)
Grated Parmesan Cheese
Cook the Tortellini* in boiling salted water according to package directions. Drain and mix with everything above.
Add the Caesar dressing (as much or as little as you wish) Place in the refrigerator to cool. Before serving you may need to add more of the dressing since pasta tends to soak up the liquids.
This is one of those dishes that takes anything you want to throw at it...hard-boiled eggs, capers, avocados, artichoke hearts...just open your fridge or take a walk down your produce aisle.
*The tortellini shown here are smaller than what I like to use. The ones I have used in the past are twice as large and I’ve already ordered some from Amazon!
This is an entry in Rocky Dickerson's July ActiveRain Challenge-Savory Stories.