CaliforniaCook
Banned
This is a layered salad I serve in a deep clear glass bowl. I change the ingredients out, depending on my mood & what's on hand. To make the salad more colorful, use tri-color tortellini, or 1 pkg each of cheese & one pkg of spinach.
Two 9 oz pkgs refrigerated fresh tri-color tortellini
Or 1 pkg each spinach & 1 pkg plain cheese tortellini
Greek or Italian dressing, to taste
2 cups cherry tomatoes, cut in half
1 cup crumbled feta cheese
1/2 medium red onion, diced
1/2 cup fresh basil, chiffonade
1 1/2 cups sliced cucumber
1 can (13.75 ounces) artichoke hearts, drained, rinsed and quartered
1 can pitted whole black olives, drained
Freshly-ground black pepper
Parmesan Cheese, shredded
Prepare pasta according to package. Rinse in cold water & drain well. Place tortellini in a bowl, drizzle with dressing & toss to coat. (Use two separate bowls if you are using two different flavors/colors of tortellini.)
Place tomatoes in serving bowl, top with half of the tortellini, feta cheese, red onion and basil. Top with remainder of tortellini, cucumbers, artichokes and olives. Cover & refrigerate at least 1 hour before serving. Season with pepper & sprinkle with Parmesan cheese.
Two 9 oz pkgs refrigerated fresh tri-color tortellini
Or 1 pkg each spinach & 1 pkg plain cheese tortellini
Greek or Italian dressing, to taste
2 cups cherry tomatoes, cut in half
1 cup crumbled feta cheese
1/2 medium red onion, diced
1/2 cup fresh basil, chiffonade
1 1/2 cups sliced cucumber
1 can (13.75 ounces) artichoke hearts, drained, rinsed and quartered
1 can pitted whole black olives, drained
Freshly-ground black pepper
Parmesan Cheese, shredded
Prepare pasta according to package. Rinse in cold water & drain well. Place tortellini in a bowl, drizzle with dressing & toss to coat. (Use two separate bowls if you are using two different flavors/colors of tortellini.)
Place tomatoes in serving bowl, top with half of the tortellini, feta cheese, red onion and basil. Top with remainder of tortellini, cucumbers, artichokes and olives. Cover & refrigerate at least 1 hour before serving. Season with pepper & sprinkle with Parmesan cheese.