What you
need,
1 pkg.
Tri-Colored Cheese Tortellini (I used the fresh stuff from the fridge section
of the grocery store)
2 cups
broccoli, cut into small florets
1 cup
asparagus, cut into 1 inch pieces
1 cup
cucumber, chopped
1 cup small
tomatoes, halved
1 cup mini
sweet peppers, sliced into rings
1 cup green
olives (or whatever olives you like)
1 cup House
Italian Dressing (I used Kraft, but whatever kind you like!)
Parmesan
Cheese for garnish
Cook the
tortellini according to package directions. Add the broccoli and asparagus in
the last 2 minutes of cooking. Drain the pasta and veggies and run under cool
water for a minute or so.
Drain really
well so the pasta isn’t wet. Place the pasta and veggies into a bowl and
drizzle with ½ the dressing.
Put the bowl in
the fridge for an hour or so until the pasta is chilled. Add the cucumber,
tomatoes, peppers and olives. Add the rest of the dressing and some salt and
pepper if you want. Stir really well to combine.
Let the salad
sit in the fridge another ½ hour or so to let the flavours meld.
Garnish with
a little parmesan cheese before serving if you want! I don’t know why you
wouldn’t want to, but you do what you like!
Jen of My Tiny Oven
