I know you are asking, “What in the heck is Suzanne thinking? Does she even know what she wrote for the title of this post?” I’m just a country girl from the, well, country. I’m Texan through and through. But somehow this salad needed a little more refined title than just “A Country Gal’s Tortellini Salad” simply because it is out of this world good! So, I added a very refined, “da”. The recipe comes from Amy’s Cooking Adventures and is one of the best food blogs of all times! Amy admits that she grew up in her mother’s kitchen watching her cook but she didn’t really learn a whole lot. What she did learn was via osmosis. However, the important lesson she took away from her time in the kitchen watching her mom was that families need a time to sit down together and talk about their day, their problems, and their successes. There is something so comforting in sitting around a table of lovingly prepared homemade food and sharing it with those you care about most, something we both have in common for sure. OK, enough or I’m going to start “tearin’ up”. *sniff* I had such a huge number of Amy’s recipes that I wanted to make, but when I saw her Balsamic Tortellini Salad I stopped dead in my tracks. I hurried to the kitchen and put on a pot of boiling water right then and there. Time’s a’ wastin’! 4.0 from 2 reviews Print Insalata di Tortellini da Suzanne Author: Suzanne Collier Recipe type: Salad, Main Prep time: 20 mins Cook time: 10 mins Total time: 30 mins 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 […]
{ 20 comments }
