I believe I promised you guys a recipe yesterday. I’m not one to break my promises so here it is!
I could probably eat tortellini everyday. For every meal. Morning and night. It is one of those foods that I will continue to eat even if I’m at the point of fullness where I feel like my stomach might explode. It’s just SO good, right!?
Tortellini salads, and basically every other pasta salad, are my favorite things to make because you can add anything you want to them! My favorites are definitely green peppers and cubes of cheese. Many, many cubes of cheese. I’m a carb-loving individual and there is nothing better than mixing some cheese with your carbs. Wait, let me rephrase that. There is nothing better than mixing some cheese with ‘cheese-stuffed’ carbs.
Tortellini is cool like that.
Errr…tortellini are cool like that.
Is it singular or plural?
Whatever it/they is/are…it’s/they’re cool. Cheese wrapped in a carb. Thank you Italy!
Tortellini Vinaigrette Salad
1 package (9 ounce?) refrigerated three-cheese tortellini
1 package (9 ounce?) refrigerated spinach and cheese tortellini
1 medium green bell pepper, chopped
1 to 1-1/2 cups cubed cheese, any variety (I usually use cheddar/colby and mozzarella/monteray jack for color, but I used mozzarella and monteray)
15-20 slices pepperoni
1 bottle red wine vinaigrette dressing
Cook tortellini according to package directions.
In a large bowl, mix together green pepper, cheese, and pepperoni. Add in 1/4 cup of dressing and toss until covered. Allow to sit until tortellini is done cooking.
Drain tortellini and rinse with cold water until tortellini is no longer hot. Add to the large bowl and mix with the other ingredients. Add in more of the dressing until about 1/4-1/3 of the bottle remains and toss to coat. Refrigerate overnight. Add remaining dressing to salad and toss to coat directly prior to serving.
I only wish that I could be as cool as tortellini.
Do you have a favorite type of pasta?
What is your favorite pasta dish?