This month, I was paired up with an exciting food blog called Turnips 2 Tangerines, and let me tell you... if you are a foodie, you are going to want to put this site on your reading list! There are so many yummy looking recipes, complete with beautiful pictures!
As I scrolled through the recipe box, I noticed quite a variety of recipes. With the weather getting warmer, I finally decided on a Tortellini Salad.
Okay... I love tortellini, so that helped, too.
Another thing that really caught my eye was the fact that this is a mayonnaise-free recipe.
I don't do mayo.
I just... don't.
I knew this salad would be the perfect thing, and it was!
I made a couple of slight changes to the recipe based on what I had on hand, and personal taste. I made it a meatless version, too. Don't get me wrong... I have nothing against meat. I love meat. I just didn't have any dry salami at the time.
I accidentally bought only one bag of tortellini, so I cut the recipe in half. The salad was quick to make, and very easy. The hardest part is waiting for it to chill.
I have to admit... I did sneak a small bowl before it chilled. I couldn't help myself.
But it was better cold.
It was even better the next day, after the flavors had a chance to meld. Yum!
(Adapted from Tortellini Salad by Turnips 2 Tangerines)
What You Need:
1 pkg. (9 oz) cheese tortellini
1/3 cup shredded carrot
3 green onions, sliced
1/2 pint grape tomatoes, halved
25 (or so) large black olives, halved
2 Tablespoons pine nuts
2 Tablespoons Parmesan cheese
2 Tablespoons zesty Italian dressing
2 Tablespoons pesto
fresh basil leaves, torn
What You Do:
- Cook tortellini according to package directions. Drain and rinse with cold water.
- Put the tortellini in a large serving bowl, and mix in remaining ingredients.
- Chill for several hours (preferably overnight), before serving.
I can't tell you how much I look forward to participating in the SRS every month! If you'd like to join in, just click the button below.
Click here to see which super parties I link up to!