Italian Tortellini Salad
This original recipe included flavors that family and friends love to eat. I usually serve it with warm for dinner and chilled for potlucks. - Kelly Schmitz, Maples Fort Collins, Colorado10 ServingsPrep: 10 min. Cook: 20 min. + chilling
Ingredients
- 1 pound ground beef
- 1 envelope Italian salad dressing mix
- 1/4 cup water
- 1 package (19 ounces) frozen cheese tortellini, cooked and drained
- 3 to 4 plum tomatoes, chopped
- 1 medium zucchini, chopped
- 1 cup (4 ounces) shredded mozzarella cheese
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
Directions
- In a large skillet, cook beef over medium heat until no longer pink;
- drain. Add salad dressing mix and water. Bring to a boil. Reduce
- heat; simmer, uncovered, for 3 minutes.
- In a large bowl, combine the tortellini, tomatoes, zucchini, cheese
- and beef mixture. Combine oil and vinegar; pour over salad and toss
- to coat. Serve immediately or refrigerate for at least 1 hour.
- Yield: 10 servings.
Vinegar does not need to be refrigerated, and its shelf life is almost indefinite. The color may change and sediment may appear, but the flavor won't be affected.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon