Tortellini Primavera

  • 1 10 oz pkg Cheese Tortellini—cooked as directed
  • 2 each Plum Tomatoes—diced
  • 1/4 each Peppers, red, green and orange—diced
  • 1/2 bunch scallions—sliced
  • 1 stalk Broccoli florets—steamed and cooled
  • 1/2 each red onion—diced
  • 1 each carrot—shredded
  • 2 stalks celery—diced
  • 6 each radishes—sliced very thin
  • 1 cup snow peas—blanched
  • 1 cup Vinaigrette

Mix all well and allow an hour for flavors to combine.

Serving Ideas: Add cold seafood, or genoa salami dice.

Notes: Any cooked cooled pasta will do, but I like ones like shells or spirals that have places to hold the sauce. My son is particularly fond of cheese tortellini, so that's what I used here. Often you can get them in multicolors, which is fun for the eyes. In the summer, when there are a lot of peppers and eggplants and such, I mix a batch of cooked ratatouille into this too. It is really an ad-lib kind of thing, so don't go following this like it was graven in stone.


Steve's #19 Recipes

Tossed Salads

Chef Salad with California Blue Cheese Dressing
Caesar Salad

Vegetable Salads

Tomatoes with Sweet Onions and Basil
Asparagus with Sesame Oil and Shallots
Spinach and Mushrooms with Warm Bacon Dressing

Fruit Salads

Cubanaise: Slices of Avocado, Mango, Grapefruit, Vinaigrette with Tricolor Confetti of Peppers*
Panama Salad, a Hemisphere of Orange and Grapefruit on a Slice of Pineapple. Citrus Rum Dressing with Berries.

Protein Salads

Gulfport Salad: Fantail Shrimp and Scallops, Crab Meat, Hard Cooked Eggs, Curried Mayonnaise*
Salad Doctor

Starchy Salads

Chickpea Salad
Tortellini Primavera

* repeated from previous issues


©1996, Steve K. Holzinger. All rights reserved.

This Archived Page created between 1994 and 2001. Modified August 2007

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