This dressing recipe is also great by itself on other types of salads or as a marinade on chicken or fish.
Make ahead Tortellini Salad serves 10
1 package (9 ounces) refrigerated cheese tortellini (you can also use dried)
1 package (9 ounces) refrigerated spinach tortellini (you can also use dried)
1 pound green beans, trimmed (you can use frozen or fresh - don't use canned)
1 small green onion, sliced
1/2 cup sliced olives
1 tomato, diced or 1 cup of grape tomatoes
1/2 cup olive oil
1 tsp. minced garlic
1 Tbl. balsamic vinegar (I use organic)
2 Tbl. apple cider vinegar (I use organic)
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/2 tsp. kosher salt
1/2 tsp. black pepper
Boil tortellini in a large pot of salted water as directed on package. Add green beans during the last 3 minutes.
Meanwhile, mix dressing ingredients together in a large bowl, whisking until fully blended.
Add onion, olives, and tomato.
When tortellini and beans are done, drain and plunge into a bowl of ice water. Drain well and add to bowl with dressing.
Mix well, cover, and refrigerate for several hours. Remove from fridge 30 minutes before serving.
I'm linking this recipe to:
The Grocery Cart Challenge