Cheese-Filled Tortellini Salad

Wouldn't this be a tasty salad to come home to? Just make it the night before and you can.

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Prep Time 15 min
Total Time 2 hr 15 min
Servings 6

Ingredients

Tortellini Salad

1: package (9 ounces) refrigerated or dried cheese-filled tortellini

1: package (9 ounces) refrigerated or dried cheese-filled spinach tortellini

2: medium carrots, sliced (1 cup)

2: medium green onions, thinly sliced (2 tablespoons)

2: tablespoons chopped fresh basil leaves or parsley

1: tablespoon freshly grated or shredded Parmesan cheese

1/8: teaspoon pepper

Basil-Caper Dressing

1/3: cup extra-virgin olive oil

2: tablespoons fresh lemon juice

2: tablespoons chopped fresh or 2 teaspoons dried basil leaves

2: tablespoons capers

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Directions

1 Cook and drain plain and spinach tortellini as directed on packages. Rinse with cold water; drain.
2 Shake all Basil-Caper Dressing ingredients in tightly covered container. In large glass or plastic bowl, place tortellini and all remaining Tortellini Salad ingredients. Add dressing; toss until evenly coated. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours. Toss before serving.

EXPERT TIPS

Expert Tips

Although refrigerated pasta cooks in just minutes, you can also use the dried tortellini. It will take just a bit longer to cook.

We prefer extra-virgin olive oil for the very best flavor. But you can also use regular olive oil or vegetable oil.

Capers are the flower buds of a shrub that grow around the Mediterranean. The buds are dried and then pickled in a vineger brine. You can make the dressing without them; it will just have a different flavor.

Got questions? Our experts have the answers. Ask Betty now.