Tortellini Pasta Salad
From ChefTraci 12 years ago
- under an hour to make
- Serves 4-5
This is a great Pasta Salad - if you choose to add the Chicken or Shrimp, it easily becomes a Main Entree.
Ingredients
- 1 pound frozen or fresh cheese tortellini shopping list
- 1 red bell pepper, seeded and sliced into strips shopping list
- 1 ear steamed or boiled corn, kernels sliced off the cob shopping list
- 1 tomato, halved, seeds squeezed out, flesh sliced into strips or can use grape tomatoes that have been halved shopping list
- 1/2 medium cucumber, halved lengthwise, seeds scooped out, sliced into strips shopping list
- 1/2 small red onion, small diced or thinly sliced shopping list
- 1/3 cup red wine vinegar shopping list
- 1 tablespoon Dijon mustard shopping list
- 2/3 cup canola or olive oil or a combination of the two shopping list
- salt and pepper to taste shopping list
- crumbled goat cheese to garnish shopping list
- chicken, cooked and shredded, OR shrimp, cooked (roasted/grilled/boiled), optional, but either would make this a hearty meal shopping list
How to make it
- Bring a medium saucepan of water to boil. Add the tortellini and cook according to package directions, usually until they float. Drain, rinse, and allow to cool while preparing the other ingredients.
- In a small food processor (or whisk by hand in a large serving bowl), combine the vinegar and Dijon mustard. Process for 15 seconds until creamy, or whisk vigorously. Add the oil while the food processor is running to create a smooth emulsion, or dribble slowly into the bowl while whisking constantly. Season to taste with salt and pepper.
- Combine the vegetables and dressing in a salad bowl. Add the tortellini and toss gently to coat. If using, add the Chicken or Shrimp and toss gently to coat. Season to taste, and serve with goat cheese crumbled on top.
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