I love this recipe because it is so versatile. Whether it be for company, going to a pot luck dinner or because I just don’t feel like cooking or eating a hot meal during those temperature sizzling days, this recipe won’t disappoint.
3 packages (250 g) of Cheese Tortellini
2 (6.5 ounce) Marinated Artichoke Hearts, drained & chopped
2 (6 ounce) can Sliced Black Olives
10-20 Cherry Tomatoes, halved
Variations: to make it a meal rather than a side: Add Pepperoni, Provolone or Mozzarella Cheese, thawed frozen & chopped spinach, fresh basil
Suggestions: Serve with Italian bread or baguettes
To make Dressing:
¼ cup Vinegar
3 Tbsp. Water
½ cup oil
1 (0.7 ounce) package Good Seasons Italian Salad Dressing & Recipe Mix
Bring a large pot of lightly salted water to a rolling boil. Cook tortellini at a boil, stirring occasionally, until the pasta floats to the top and the filling is hot, 6 to 8 minutes; drain. Rinse tortellini with cold water until completely cooled; drain and transfer to a large bowl.
Stir in ingredients desired and toss with Good Seasons salad dressing. Add salt and pepper to taste. Add more Italian dressing just before serving, if desired.
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I have additional insights I’d love to share with you found in the pages of my debut book: Surviving Medical Mayhem – Laughing When It Hurts. To order a copy or learn more go to my website at www.lorettaschoen.com
Blessings for Health & Wellness.