Marinated Garden Tortellini Salad Food

MARINATED TORTELLINI AND VEGETABLE SALAD

Steps:

• Cook pasta according to package directions.
• Combine vegetables and olives; stir in dressing.
• Cover& marinate in fridge for several hours or overnight.
• Drain and reserve dressing.
• Toss together; pasta& vegetable mixture and parsley.
• Spoon veggie mix onto serving platter lined with lettuce or whatever greens you have on hand.
• Sprinkle with Feta cheese and Serve with reserved dressing.

MARINATED GARDEN VEGETABLES

Steps:

• Put the vinegar, salt, oregano, bay leaves, garlic, olive oil, and 1 quart water in a large pot and bring to a boil.
• Add the broccoli and cauliflower; cook for a minute, then add the zucchini, carrots, bell pepper, onion, and olives; cover and turn off the heat.
• Let cool to room temperature in the pot.
• Serve at room temperature or chilled, drizzled with some of the liquid and olive oil and sprinkled with lots of black pepper.
• Keep the mixture in its liquid in a covered plastic or glass container in the refrigerator for a month or more.
• You can serve with toothpicks, on top of greens or tossed with salads, on top of grilled vegetables, as a pickle alongside sandwiches.

EASY TORTELLINI SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spinach and three-cheese tortellini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still slightly firm, 10 to 11 minutes.
• Drain well, and allow tortellini to cool.
• Toss together the tortellini, grape tomatoes, artichoke hearts, olives, red onion, carrots, and dressing in a large bowl.
• Cover and refrigerate until chilled, at least 3 hours or overnight.