Day After the Wedding
by
AndiatBettyCrocker
8/20/2008 4:35:00 PM
My friend Kathy is a master at cooking for a crowd. She has often had pool parties in their backyard with guests numbering in 50s and 60s – can you imagine? We all bring a dish to share but still, there have been times when we run out of food. Now I know better and usually bring three dishes to share and then I double or triple each one.
Kathy recently had a Sunday afternoon party to celebrate the wedding of her daughter. Many of the guests were from out of town and so I knew that they wouldn’t be able to bring anything. I told Kathy that I’d make four batches of a tortellini salad that would serve around 50 guests. I prepared all of the ingredients in my kitchen and put them in reseable plastic bags to eliminate making a mess in Kathy’s kitchen. I mixed the dressing ingredients in a plastic container with a tight lid. When I arrived at Kathy’s house, I mixed the salad in a giant inexpensive plastic bowl that I found at a party store.
This salad is great for an outdoor event because there is no mayonnaise in it and it holds up well for a couple of hours in the hot sun.
Celebration Tortellini Salad
SALAD
2 packages (20 oz each) refrigerated cheese-filled tortellini
2 zucchini, cut in half lengthwise and then into ¼-inch slices
1 red bell pepper, diced
12-oz. salami, cut into ½-inch cubes
3 jars (6 oz each) marinated artichoke hearts, drained, reserving liquid, coarsely chopped
1 can (15 oz) small pitted ripe olives, drained
DRESSING
¼ cup red wine vinegar
¼ cup chopped fresh basil
1 teaspoon salt
¼ teaspoon coarse ground black pepper
2 cloves garlic, minced
1 container (6 oz) shredded fresh Parmesan cheese
1. Cook* tortellini to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
2. In large blow, combine cooked tortellini and all remaining salad ingredients; toss gently.
3. In medium bowl, combine ¾ cup reserved artichoke liquid and all dressing ingredients; blend well. Pour dressing over salad; toss gently to coat. Cover and refrigerate 30 minutes to blend flavors.
4. Sprinkle cheese over top.
12 servings
* Cook tortellini in separate batches, if making more than one recipe, to prevent damage to the cooked tortellini.
Tags:
party, salad, wedding
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