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!
Pasta salad — but with an upgrade! This tortellini salad is delicious served at room temperature or cold, is super filling, and lasts several days in the fridge (it’s dare I say even better the next day!). Personally, I think this combination of ingredients is perfect: crunchy peppers and fresh greens and walnuts… it all just WORKS. That said, feel free to make substitutions to it.
1 package of 3-cheese tortellini
1 package Italian dressing mix (I use Good Seasons) — follow the 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
1 cup cooked corn kernels (you can use kernels that are fresh off the cob, canned, or frozen)
1/2 red onion, chopped (optional)
1 or 2 red/orange/yellow bell peppers, sliced into slivers
1/2 cup chopped walnuts
A few big handfuls of mixed baby greens
Mom to four wonderful little people. While they sleep, I cook.
This looks so good, and I can’t wait to try it. Can you tell me what size package of tortellini you are using? I’m seeing 12 oz, 18 oz, 19 oz, and 24 oz packages. Thanks!!