This is probably one of my favorite salads in our cookbook. The cheese tortellini make it hearty and filling. This salad can almost stand on its own as a light meal. It offers an explosion of great flavors melded together.
The balsamic and lemon dressing can be made up a day in advance if desired. This dressing gives you good reason to own a lemon press and and garlic press! They make the dressing quick and fun to make. (But don't fret--you can certainly do these 2 chores another way, if you don't have these gadgets!)
The dressing is poured over the hot tortellini so that the pasta can soak up all the dressing flavors. I don't use all the dressing--maybe just about 1/2 of it...so start with a smaller amount, and add more at the very end if you feel you need it. (Save any extra in the fridge for another salad.) Wait till the pasta cools to add the rest of your ingredients.
Here is everything except the fresh spinach leaves. After you put them in, just let it all sit around for 30 minutes or so while you get the rest of your dinner or lunch together. The marinating will make all the flavors come together.
I served this Greek Tortellini Salad along side of the Smoky Chicken Salad for a light salad supper last night for my 2 daughter-in-laws that came into town to visit.
1 comment:
This is one of my favorite salads. I just love all the bold flavors. I am so excited to see that it is in your book. This salad is a MUST try. Now I'll have to try it with the Smoky Chicken Salad like you suggested.
Deborah
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