- 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
- Tomatoes with Sweet Onions and Basil
- Asparagus with Sesame Oil and Shallots
- Spinach and Mushrooms with Warm Bacon Dressing
- 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.
- Gulfport Salad: Fantail Shrimp and Scallops, Crab Meat, Hard Cooked Eggs, Curried Mayonnaise*
- Salad Doctor
* repeated from previous issues
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