Cook’s notes: Yes, I know, another tortellini salad on this site. But this one takes advantage of the olive bar and has a great red wine vinaigrette dressing. My favorite grocery store stocks the boxed, dried tortellini, instead of bags of frozen tortellini.
9 oz box tortellini
1 cup cherry tomatoes, halved.
12 oz bag fresh broccoli florets (the “steam in bag” type)
1 cup (1/2 large) yellow bell pepper, diced
1/2 cup orange bell pepper, diced
1/2 cup shredded carrots
1/3 cup green olives, diced
1 cup marinated mushrooms, halved
1/2 cup shredded Parmesan cheese
Red Wine Vinaigrette Dressing
1 cup red wine vinegar
1/2 cup extra-virgin olive oil
3 Tablespoons lemon juice
2 teaspoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon minced garlic
Cook to tortellini according to package directions. Drain it.
Prepare the vegetables while the tortellini cooks: Steam the broccoli. Lightly sauté the pepper and carrots in a large skillet. Slice the olives and mushrooms.
Combine the vinaigrette dressing ingredients in a lid with a jar. Secure the lid, and shake well to combine.
Combine the drained tortellini, vegetables, and cheese in a large bowl. Pour about 1 cup of the dressing over the salad, and stir well to combine (you will have dressing left).
Refrigerate overnight. Add more vinaigrette to taste the next day when serving.