This chilled Tortellini Salad Recipe features broccoli and red bell pepper with cheese tortellini in a light vinaigrette. Make for a great light lunch or a side salad for cookouts and picnics.
5 cups tiny broccoli florets
1 red bell pepper, cut into strips
1 lb frozen cheese tortellini
1/4 cup pine nuts
2 Tbsp red wine vinegar
1 lg. garlic cloves, minced
1/2 tsp salt
1/3 cup olive oil
Boil broccoli for 3 minutes over high heat until it is tender, but still crisp.
Add red peppers and boil for about 15 seconds.
Remove from heat and place vegetables in a bowl of cold water.
Check the water often: when it becomes room temperature, drain and replace with cold water.
After the second bowl of cold water becomes room temperature, drain and pat vegetables dry. Set aside.
Cook tortellini as directed on package.
Drain and place in a large bowl.
Toast pine nuts in a small skillet over medium heat for about 5 minutes. Stir often to keep from burning.
Add toasted pine nuts to cooked tortellini.
Stir in broccoli and peppers.
Combine red wine vinegar, minced garlic, salt and olive oil in a shaker container.
Shake well to incorporate all ingredients.
Pour dressing over salad.
Cover and let sit for about 30 minutes before serving.