2 lbs of Cheese tortellini...I need a salad...Help!

Big buffet dinner Saturday night. I have 2 pounds of cheese tortellini, white green. Pretty traditional crowd. No meat in mine. Most recipes I read are rather boring....use mayo, or premade salad dressing. Any ideas?

Linda,

How much cooking do you want to do ( your reference was to not use pre-made stuff) ? or are you just looking do something different? A couple of things come to mind depending on what you are thinking... Also, are you thinking hot dish, or cold salad?

Deb

I found this recipe today and have been working on it for an hour:

Spicy Vinaigrette INGREDIENTS

1/4 cup minced red onions
1/4 cup very finely chopped red sweet peppers
1/4 cup very finely chopped green sweet peppers
2 tablespoons minced fresh garlic
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 and 1/2 teaspoons crushed red peppers
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1 cup extra-virgin olive oil
1/4 cup red-wine vinegar
2 teaspoons mild-flavored honey, such as clover honey


I did add a bit of dijon and rosemary. I adjusted amounts a bit....it's kickin'!! I bet it will be great by tomorrow.


Now, I think I'll toss that with some really thin asparagus tips, thinly sliced carrots and red peppers? Any other ideas? Thanks, Deb.

Linda, the salad recipe sounds like a winner. However, I have found that when I make a pasta salad ahead of time it really "sops" up the dressing. If I were you, I'd make additional dressing to have on hand to add as needed, especially since you made it today and will not be serving it until Saturday.

I don't plan on assembling it till the day of the party. I just wanted to have the vinaigrette going! The directions in this recipe said to make it 3-5 days ahead! Now, the problem is staying out of it!!

I hear you!

Linda,

The asparagus sounds really good. (I'd blanch it first,). You might want to think about adding some sliced black olives ( last minute- they stain the pasta)- and some cheese. Shaved parmesana-reggiano or diced smoked mozzarella would be good.

Let us know how it turns out,
Deb

Here is a recipe I've had hovering on my refrigerator for months. I would adapt it to a tortellini salad by exchanging the butter for olive oil. My experience with these BHG prizewinning recipes tells me it will be really, really good.

http://www.bhg.com/recipe/pasta/tricolo ... o-ravioli/