Happy happy weekend, friends! I wanted to get you the recipe for that tortellini salad my sister-in-law Meredith made for me in case you need some inspiration for the week ahead. It’s delicious served at room temperature or cold, and I feel like you could make endless substitutions to it. Personally, I think the way she makes it is perfect. The crunchy peppers and fresh greens and walnuts… it all just WORKS. And it’s filling. Plus, it lasts several days in the fridge and dare I say is better the next day! That said, I’d suggest not adding the greens until the day you eat it because they can get gucky fast.
Hope you enjoy!
This veggie-packed pasta salad is delicious served at room temperature or cold, and is perfect for a picnic, beach day, or packed in school lunches.
1 package 3-cheese tortellini (10 oz.)
Good Seasons Italian dressing, made from 1 packet of mix — follow package directions to make it, but use balsamic vinegar (white or brown, either works) in place of regular vinegar
1 can black beans, drained and rinsed
Fresh corn, cut off the cob (1 to 2 cobs, or 1 cup canned/frozen corn)
1/2 red onion, chopped (optional)
1 or 2 red/orange/yellow bell peppers, thinly sliced
1/2 cup chopped walnuts
1 package/bag of mixed baby greens
Mom to four wonderful little people. While they sleep, I cook.