Happy happy weekend, friends! I wanted to get you the recipe for that tortellini salad my sister-in-law @meredithfreeman1 made for me in case you need some inspiration for the week ahead. It’s delicious 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! I do suggest not adding greens until the day eat it because they tend to get gooky fast.
-1 package 3 cheese tortellini
-1 can black beans, drained and rinsed
-Fresh corn off the cob
-Chopped red onion (optional)
-Red/orange/yellow bell pepper slivers
-Good seasons Italian dressing mix (follow package directions and use balsamic vinegar in place of regular vinegar)
-1 package/bag of mixed baby greens
1. Cook and drain tortellini
2. Marinate tortellini and black beans in the dressing for at least an hour
3. Toss with the remaining ingredients and the greens
That’s it! Again, amazing room temp or cold. If you plan to eat over the course of a few days my only suggestion is to add the greens as you go (not all at the beginning) so they don’t get super soggy.
Hope you enjoy!
1 package 3 cheese tortellini
1 can black beans, drained and rinsed
Fresh corn off the cob
Chopped red onion (optional)
Red/orange/yellow bell pepper slivers
Good seasons Italian dressing mix (follow package directions and use balsamic vinegar in place of regular vinegar)
1 package/bag of mixed baby greens