Day 81 – I am trying to get out and grill as much as possible. We love being outdoors right now and even though it is still a bit cool it is nice to throw on a sweatshirt and sit outdoors. We have a small 3/4 enclosed porch that we have set up to use as much as possible. I think I need to name it but I haven’t come up with a name yet. Any suggestions?
This salad is a nice addition to our cookouts or as a meal in itself with a crusty loaf of bread and a green salad.
Verdict: Yummy! This is a great recipe to personalize. I used artichoke hearts, roasted red pepper, fresh mozzarella cheese, and Genoa salami but you can add olives, other cheeses, fresh basil or grape tomatoes cut in half to make it your own. Find what works for you.
I served this with beer can chicken and edamame salad to complete the meal.
Italian Pasta Salad
- 1 (19 oz) bag, cheese tortellini – thawed if frozen
- 8 ounce salami, thick cut and cut into quarters
- 1 (15 oz) jar roasted red peppers, drained and chopped
- 8 ounces mozzarella cheese, cubed
- 1 (8 oz) jar marinated artichoke hearts, chopped
For The Dressing
- 2 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons whole milk
- 1/3 cup mayonnaise
- 1/2 teaspoon sugar
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 dried oregano
- salt and black pepper, to taste
- Cook the cheese tortellini according to the package directions, rinse with cold water and drain.
- Make the dressing by mixing all the ingredients together and set aside.
- In a large bowl, combine the cheese tortellini, salami, artichoke hearts, cheese, and peppers. Toss well to combine,
- Add the dressing to the pasta salad starting with about half the dressing, stirring and then adding more as needed. Taste and adjust spices as necessary.
- Wrap the pasta salad with plastic wrap and refrigerate.
- Toss once more before serving and garnish with extra Parmesan cheese as desired.