Saturday, May 22, 2010


Now I know what you are saying...pasta salads are a bit old news and overdone. But be honest you still love a good one. This is so easy a cave know the rest. Using a tortellini instead of pasta makes it much more of a meal. The array of colors in this dish make it so appealing to the eye you just have to try it. This makes about 6 quarts so adjust the ingredients to your size crowd.
3 lbs tortellini (your choice)
1/4 cup canola oil
2 cups tomatoes diced
3 cups broccoli (blanched and cooled)
1 small red onion diced
2 cups carrots diced (blanched)
2 yellow peppers diced
3 tbl fresh basil
1-1/2 cups bleu cheese crumbled
2 cups vinaigrette
Cook the tortellini according to package directions and let cool. When blanching the vegetables, don't overcook them. You want everything crunchy.
When the pasta, broccoli and carrots have cooled, mix all the ingredients together, refrigerate for about and hour and serve.

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