Connies Tortellini Salad Food

CONNIE'S TORTELLINI SALAD

Steps:

• In a large saucepan, cook tortellini according to package directions. Drain; transfer to a large bowl. Immediately add zucchini and dressing; toss to coat. Stir in the remaining ingredients. Serve warm or refrigerate and serve cold.

TORTELLINI SALAD

Steps:

• Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water.
• Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl.
• Whisk together the olive oil, balsamic vinegar, white vinegar, Italian seasonings, and salt and pepper in a bowl, and pour over the salad ingredients. Gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.

CONNIE'S FAMOUS POTATO SALAD

Steps:

• First step should be to peel and boil the potatoes.
• Boil the eggs (so eggs are hardboiled).
• I have found that using fresh eggs (just bought from grocery store), leaving them out at room temp for about 15 minutes, and putting salt in the water all help to peel them easily when the time comes.
• I generally put both potatoes and eggs in a separate pot and put them on med heat for about an hour.
• Just test the potatoes.
• You don't want them to soft, but the fork should be able to pierce them easily.
• While waiting for the potatoes and eggs to cook, I usually prepare my other ingredients.
• I cook the bacon, cut up onion and green onion, celery, cilantro.
• You can use the bacon pieces and so forth that you get from the grocery store, but I must say that the taste of fresh bacon really adds to the taste.
• Once the potatoes and eggs are done, slice the potatoes into bite sized pieces and peel the eggs and cut into pieces as well.
• Then add all the other ingredients and stir together.
• The salts and pepper is to taste, but what I do is to take the salts and sprinkle them onto the mixture (back and forth) and just sprinkle the pepper on the same way.
• I must recommend to use a big bowl and when it comes to mixing it all together, the best way is to put your hands right into it (make sure they are washed and cleaned first) and blend it all together.
• Mash it together and blend from the bottom up to the top until the mixture all seems to be the same consistency.
• All together including prep time, it takes about 1/2 hours to make, but it is well worth it.
• I have had many people tell me this is the best potato salad they have ever had and I should market it.
• Hope you enjoy it as much as we do!

CONNIE'S FRUIT SALAD

Steps:

• Mix sour cream, frozen orange juice and pudding mix together in bowl.
• Chop into bite size pieces bananas and apples.
• Add all of the fruit to the first mixture mix well.
• Refrigerate an hour or more before serving.
• Makes a huge bowl.

COLD TORTELLINI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 6 to 7 minutes. Drain well and transfer to a large bowl.
• Add carrots, broccoli, green onions, and garlic to the tortellini. Sprinkle Parmesan, Romano, and Asiago cheeses over top. Combine salad dressing and hot sauce in a small bowl; pour over the salad and toss gently to combine, being careful not to break the tortellini.
• Cover and refrigerate for 2 hours before serving.