How to Make Summer Tortellini Salad

Tortellini are pasta rings filled with either a meat mixture or cheese.

When summer is approaching, cooks begin to think of lighter dishes more appropriate to hot weather and outdoor dining. Nothing is more tasty at a summertime barbecue, picnic or potluck dinner than a cold tortellini salad. Tortellini are rings of pasta usually filled with a meat mixture, or sometimes cheese. Don't confuse them with tortelloni, which are twice as large and filled with a vegetable blend, or sometimes cheese. Depending on your guests' preferences and diet, make this salad "regular," vegetarian or low calorie.

Things You'll Need

• 1 lb. fresh or frozen tortellini
• 1 16-oz. bottle Italian dressing
• 1 1/2 to 2 cups mixed raw vegetables, chopped
• 1 cup meat or tofu
• 1/2 cup grated Parmesan cheese from a can
• 1/2 cup fresh grated Parmesan cheese

Instructions

1. Boil the tortellini as instructed on the package.

2. Drain and run under cold water until well chilled, about 5 minutes.

3. Pour the pasta into a big bowl and add the chopped vegetables -- broccoli, celery, carrots, tomatoes, red and green bell peppers, or whatever you like. Add pepperoni, leftover chicken or tofu and the cheeses. Toss well and refrigerate for at least an hour.

4. Pour 3/4 of a bottle of well-chilled Italian dressing on the salad and toss. Save the rest of the dressing to refresh the salad if it gets dry.

5. Serve in a glass bowl so all the colors show through.

Tips & Warnings

• Use more dressing to freshen the salad after it is in the fridge

References

• Taste of Italy: Tortellino vs Tortelloni