Tortellini & Veggie Pasta Salad

A little bit Italian, a little bit Greek, and a lot of flavor! Take your tastebuds on a Mediterranean excursion with this Tortellini & Veggie Pasta Salad. It’s quick, colorful, and dinner / lunch / cookout-ready in no time.

(Not to mention, it’s much easier to orchestrate than a trip to Europe! )

Ingredients:

• 1 Package Tortellini (prepared)
• 3 Bell Peppers (any color, diced)
• 1/2 Cup Sliced Olives
• 1/3 Cup Pepperoncinis
• 1/2 Red Onion (diced)
• 1/4 Cup Scallions
• Vinaigrette:
  • 3 Tbsp Each: Big Horn UP, Tuscan Herb, Milanese Gremolata, or Garlic Olive Oil
  • 3 Tbsp: Big Horn Sicilian Lemon or Sherry Wine Vinegar
  • Salt and Pepper (to taste)

Instructions:

Step 1: Boil salted water for tortellini. (Add salt after water has begun a ‘rolling’ boil.)

Step 2: Cook tortellini to ‘al dente’. This should roughly take five (5) minutes, but the telltale sign they’re done is that they’ll float to the top of the pot. Set aside once done.

Step 3: Prepare the vinaigrette by mixing the components in a bowl with a whisk.

Step 4: Add the tortellini, other ingredients and vinaigrette to a large bowl and gently mix together. Be sure to mix gently as to not damage the tortellini!

Enjoy!