Tuesday, August 4, 2015

Tortellini Salad

When it gets hot outside, the last thing I want to do is work in a hot kitchen or EAT a hot meal.  One of my teaching partners from many moons back used to make this salad on Sunday evening during the hot school days of September and June and we'd munch on it all week!  You can add and delete veggies to this to your heart's content.

Tortellini Salad

serves 6-8

1 container cheese tortellini pasta, cooked and drained
1 ball fresh mozzarella, cubed
1/2 lb sliced salami, cut into strips (or cubed - your choice)
1 pkg cherry tomatoes, halved (SPEED HINT: trap them between two plates - top one inverted -  and you can just slice them ALL in half at the same time by slicing your knife BETWEEN the two plates while you press down lightly on the top one)
1 med. zucchini, cut into cubes
1 bunch scallions, sliced
1 yellow and 1 orange pepper, cut into bite-sized pieces
1 can artichoke hearts, drained and quartered
1 bottle Italian salad dressing (I used Newman's)

Chop all the veggies while the pasta is cooking.  Toss the veggies and salami with the drained pasta and the salad dressing.  Let the salad cool a bit, then add the cubed cheese.  Let the salad marinate an hour before serving.

(I submitted this one to the Newman Company - paws crossed that it might win some $$ for CA!)

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