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Tortellini Salad

Little cheese-filled pasta "caps" are cooked just to al dente.
Servings 12 1/2 cup servings
Prep Time

Ingredients

  • 1/2 cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 tablespoons Dijon mustard
  • 1/2 teaspoon Black Pepper
  • 1 tablespoon Sugar
  • 1 1/4 teaspoon Salt
  • 3 drops Tabasco
  • 1 small clove garlic minced
  • 1 package tortellini filled with cheese 7 ounce
  • 1/4 cup snipped fresh basil
  • 3/4 cup chopped unpeeled, seeded cucumber
  • 1/2 cup diagonally-sliced celery
  • 1/2 cup sliced green onions
  • 1/4 cup snipped parsley
  • 1 jar sliced pimiento drained, 2 ounce
  • 1 package shredded Cheddar cheese (1 cup), 4 ounce

Instructions

  1. Combine oil, vinegar, Worcestershire, mustard, pepper, sugar, salt, Tabasco and garlic; set aside. Cook tortellini following package directions until al dente (about 15 minutes). Drain; spoon into large bowl. Toss dressing with pasta; cool to lukewarm. Fold in remaining ingredients. Refrigerate, covered, several hours or overnight. Remove from refrigerator 1/2-1 hour before serving; toss lightly just before serving.