Tortellini Salad

By [e-mail]

Janet Wackerly's Recipe.

Ingredients

• Dressing:
• 1 lb. Spinach Tortellini
• 1 lb. Cheese Tortellini
• 1 T salt
• 2 T oil
• 3 bunches of scallions (thinly sliced)
• 1 can (or 2 small cans) black olives (thinly sliced)
• 12 cherry tomatoes, halved
• 1 cup finely grated Parmesan
• 2 T dried basil
• 1/4 cup white wine vinegar
• 1 T Dijon mustard
• 1 cup olive oil
• juice from 1 large lemon
• 3 + cloves of garlic finely chopped

Preparation

Step 1

Add the tortellini to 5 quarts rapidly boiling water with salt and oil. Boil until tender but firm, drain and put in a large bowl. Toss lightly with 1 tbs. olive oil to prevent the tortellini from sticking together.

Add scallions, black olives, parmesan, basil and cheese (I always add more cheese and dried or fresh basil).

Wish together all the dressing ingredients.

Don’t add the dressing until you are ready to serve it. The salad can be made ahead of time.