March 4, 2011

... Marinated Tortellini and Vegetables

This salad always reminds me of backyard barbecues, weekends at the lake, and well, after today, fun group lunches at the office.  

It's so simple and easy with bright colors and great flavors, it's always a hit.  Give it a shot... I'll bet you'll be looking for a fun gathering to go to just so you can make it, too!

Marinated Tortellini and Vegetables

1 9-ounce package refrigerated cheese tortellini
1 14-ounce can artichoke hearts (not marinated), drained and quartered
8 ounces fresh, small mushrooms, rinsed and halved
1 pint cherry tomatoes, washed and cut in halves
1/2 cup whole black olives
1 cup Italian salad dressing (I like Ken's Italian Dressing with Aged Romano Cheese)

Cook tortellini according to package directions.  Rinse under cold water; drain.

Combine tortellini, artichokes, mushrooms, tomatoes and olives in a bowl.  Add salad dressing; toss gently to coat all ingredients.  Cover and chill one hour before serving.

Taylor's Notes:

Because I was making this for a group lunch at work, I prepped all the veggies in the evening and then cooked the tortellini and added it and half of the salad dressing the next morning.  I kept it all in the refrigerator until about twenty minutes before we were ready to eat to take the chill off.  I added the rest of the dressing then - just to freshen everything up.

Even with the half-and-half prep, it's a really quick and easy salad and is always a hit!


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