Happy Salad Wednesday! I made this tortellini salad once last summer for a party at J's and everyone love it.
Feel free to adjust the quantities and ingredients as you would like. The tortellini salad I made probably had about four small servings.
Other Salad Wednesday recipes: Cucumber Salad, Deconstructed Wedge Salad, Edible Flower Salad, Buffalo Cauliflower Salad, Panera Apple Fuji Salad, Minestrone Salad, Tangerine, Hazelnut and Goat Cheese Salad, Stacked Apple Peach Salad, Broccoli Salad and Apricot Pineapple Salad.
-1/2 a bag of tortellini, cooked and rinsed in cool water.
-3 or 4 chives, (you could also use green onions)
-1 medium tomato, chopped in bite sized pieces (you could also use cherry tomatoes)
-Mozarella cheese, cubed (if desired)
|Once the tortellini is coked in rinse, put it in the container you'll be serving the salad in.
|At the tomatoes and chives, stir so they're distributed throughout.
Lightly coat in Italian dressing.
|It's that easy.
If you need to feed a crowd this is easy to take to a picnic because it makes a great side if you're grilling. The flavors go great together and it's a colorful presentation. This is also a great way to use local ingredients, I was able to use chives from my chive plant and if you have a summer garden this is a great way to use a tomato surplus. I really like this recipe because you can adjust the ingredients however you would like, add whatever you would like to add or use the whole bottle of Italian dressing if you want a lot of flavor.