I like this recipe because you can make it ahead of time. It's the perfect size for your lunch. You can vary the dressing to suit your taste.
- 1-3/4 cups frozen cheese tortellini
- 1 small onion, chopped
- 1/2 cup chopped green or sweet red pepper
- 1 small tomato, seeded and diced
- 1/4 cup julienned pepper Jack cheese
- 1/4 cup Italian salad dressing
- Cook tortellini according to package directions. Drain and rinse in cold water. In a bowl, combine tortellini with all of the remaining ingredients; toss gently to coat. Cover and refrigerate for at least 1 hour. Yield: 2 servings.
Originally published as Tortellini Salad in Cooking for One or Two Cookbook 2003, p52
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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