Tortellini tomato salad

Wanna stand out at the next picnic where there are endless cold pasta salads that are underwhelming?  Is that a word?

Make this recipe.  You can make it ahead of time and grab it as you walk out the door.  I personally think it tastes better at room temperature and since there’s no mayo in it, it’s totally fine served that way.

I am not a big fan of pasta salad.  Most of it is over-cooked and under-seasoned.  It’s usually an item that I skip at a picnic or buffet table.  But, as with everything, there are usually one or two good recipes of even something that I don’t like out there.

This is one of them.  It’s really pretty if you can find a multi-colored tortellini, but I can’t get that here.  Just promise me that you will buy good quality tortellini.  Since it is the main ingredient, you can’t skimp.

And that dill is fantastic.  It’s amazing how a few fresh ingredients are all that you need to pull together a flavorful dish.

INGREDIENTS:

• 2 lb fresh cheese tortellini
• 3/4 cup olive oil
• 3 garlic cloves, diced
• 2 1/2 cups diced tomatoes
• 1/2 cup fresh parsley, chopped
• 3 TAB fresh dill weed, chopped
• 3 TAB Spanish or red onion, diced
• salt and pepper to taste

DIRECTIONS:

Cook tortellini in a large pot of salted water.  Drain and immerse in cold water.  When fully cooled, drained and set aside in a large mixing bowl.

In a small frying pan, combine oil and garlic and cook over medium-low heat until garlic has softened but not browned, about 2 minutes.  Set aside to cool.

In a food processor, puree 1 1/2 cups of tomatoes.  Add to tortellini with remaining diced tomatoes.  Add cooled garlic oil and all remaining ingredients.  Toss to mix well.

Serves 8