Tortellini Salad

This recipe was my very first “pin” when I signed up for Pinterest. Of course, I had every intention of trying it long before now. But, you know how it goes, life happens and procrastination wins. This past weekend, I was getting a little “spring fever,” with the higher temps we had, and thought a pasta salad would hit the spot. Then a “light flickered on” in my head (yes, that happens, occasionally); and I suddenly remembered this rather moldy dated pin. It seems like I’ve been on a real tortellini kick lately; can’t help it, the combination of pasta and cheese beckons me. "I can resist everything except temptation" - [Quote from: Oscar Wilde Lady Windermere's Fan). Meanwhile, back in the kitchen, I finally set about the task of preparing this salad that lured me so long ago. Preparation was quick and easy, a no-brainer! After refrigerating it for the recommended 1 hour “melding” period, Mike and I gave it our official taste test. Simultaneously, we both uttered; “Refreshing!” Actually, it’s addictively refreshing. The basil just shines in this dish (it wouldn't be the same without it). Something tells me this tortellini salad is going to frequent our summer cookouts.

Preliminary Prep: Cube mozzarella. Chop pepperoni. Cut cherry tomatoes in half. Chop basil.

Cook tortellini according to package directions; drain. Rinse with cold water, and drain again. Transfer “well drained” cooked tortellini to a large bowl.

Add remaining ingredients. Toss well. 

Cover with plastic wrap and refrigerate at least 1 hour before serving.

TORTELLINI SALAD
Source: Dream Home Cooking Girl
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1 (20-ounce) package refrigerated cheese tortellini
• 8-ounces fresh mozzarella, cubed
• 1 cup pepperoni, chopped
• 1 cup cherry tomatoes cut in half
• 1/3 cup fresh basil, chopped
• 2/3 cup Caesar salad dressing
• Salt and pepper to taste

DIRECTIONS:

1. Cook tortellini according to package directions; drain and rinse with cold water and drain again.  
2. Transfer cooked tortellini to a large bowl and add remaining ingredients. Toss well.  
3. Refrigerate at least 1 hour before serving.