You must be logged in to post a review.
The flavors just never stop in this tricolor cheese tortellini pasta-style salad.
For the dressing:
In a medium bowl, whisk together the white balsamic vinegar, extra virgin olive oil, mayonnaise, Italian seasoning, salt, and red pepper flakes until well blended.
To toast garlic, heat olive oil in a small skillet over medium heat. Add the chopped garlic and cook, stirring constantly until garlic is golden brown. Do not overcook because garlic will become bitter. Add the garlic to the dressing ingredients and whisk well. Set aside.
For the salad:
Cook tortellini according to package directions. Drain, then rinse under cool water until tortellini has cooled. Drain well.
In a large bowl, lightly toss together the tortellini, tomatoes, onion, artichoke hearts, olives, peperoncini and basil (if using).
Pour dressing over salad and mix lightly to distribute evenly. Cover and refrigerate for at least 1 hour. Can be made up to 24 hours in advance. Just before serving, mix lightly again.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!