Insalata di Tortellini da Suzanne
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Recipe type: Salad, Main
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
This will make a fabulous appetizer, entree, or side dish for your next family gathering. It makes a lot, but it will be completely gone before you can say "Tortellini!" Adapted from Amy's Cooking Adventures: Balsamic Tortellini Salad Serves 6-8 as a meal and 12-16 as a side dish
Ingredients
  • 1 20 oz. package of 3 Rainbow Cheese Tortellini, prepared and drained
  • 10 large spears of fresh Asparagus, parboiled
  • 1 14 oz. can of Artichoke Hearts in water, drained
  • 4 Tbsp White Balsamic Vinegar
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp fresh Lemon Juice
  • 1 Tbsp Sugar
  • 4 cloves of fresh Garlic, rough chopped
  • 3 Spring Onions, thinly sliced using both white and the green
  • ½ Yellow Bell Pepper, julienned
  • ½ Red Bell Pepper, julienned
  • 12 large Green Olives, sliced
  • ¼ cup fresh Basil Chiffonade
  • 1 tsp creshed Red Pepper Flakes
  • 1 tsp fresh cracked Black Pepper
  • 1 tsp Sea Salt
  • 3 Roma Tomatoes, diced
  • 6 slices of Proscuiutto, diced
Instructions
  1. Cook tortellini per package directions and add asparagus spears to the boiling water with the tortellini for 2-3 minutes. Remove asparagus and finish cooking the tortellini. When the tortellini is al dente, drain and pour into very large mixing bowl
  2. Cut the asparagus into 1" pieces and add to the tortellini along with the remaining ingredients. Stir gently but thoroughly, cover and allow to chill in the refrigerator at least 1 hour before serving. Overnight chilling will really be best to allow the flavors to meld.
Recipe by Thru the Bugs on My Windshield at https://www.thruthebugsonmywindshield.com/2012/03/19/tortellini-salad-da-country-gal-secret-recipe-club/