I LOVE tortellini. I can just eat a bowl of it without anything on it. But one of my favorite ways is to make a salad out of it.
The one greatest thing about cooking is that you can really just do whatever you want. What I mean by that is if you want to add some onions, you can add some onions. If you want more garlic, add some more garlic. You get what I mean by now, I assume. This is also the reason why I do not get along with baking.
So the reason I say the things above is that you can add absolutely anything you want to this tortellini salad. Olives, carrots, cucumber, bell peppers…I could go on forever! It is totally up to your preferences. But all I can say is that the combination of extra virgin olive oil, balsamic vinegar, garlic, and parsley with the pasta is to die for. It’s incredibly easy and super flavorful. It’ll also stay good for several days, meaning great for quick lunches.
Time: 20 minutes
1 package tortellini (I use Buitoni brand), cooked and cooled
1/4 sweet onion, diced finely
2-3 garlic cloves, smashed and roughly diced
10-12 quartered cherry tomatoes
1 handful of Italian parsley, chopped finely
1 large piece of roasted bell pepper, diced
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
dash of salt and pepper
1. Combine all ingredients except tortellini in a large bowl. Mix thoroughly.
2. Add the cooked tortellini (make sure it is cooled) and mixed thoroughly.
3. Allow to chill in the refrigerator.