Sunday, July 22, 2012

Tortellini Salad

I got this recipe from my mother; the original recipe actually calls for goat cheese. However the first time I made it, I didn’t have any on hand, but I did have feta. I think you could use either kind and get good results; I’m just used to using feta. I like the flavor combination. 


1 pound tortellini, cooked, drained and cooled (I use cheese tortellini)
6 sundried tomatoes, diced
6 roasted red peppers, diced
3 T olive oil
5 T balsamic vinegar
1—2 T oil from the sundried tomatoes (optional; I usually add just 1 T for extra flavor)
7 fresh basil leaves, chopped
2 ounces crumbled feta or goat cheese
Parsley to taste

  • Combine the oils and vinegar and whisk til thoroughly mixed.
  • Pour the oil/vinegar mixture over the pasta.
  • Mix in the rest of the ingredients.
  • Chill before serving.
  • Enjoy!


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