Sunday, January 5, 2014

Tortellini Salad

This recipe is from a catering company in Eagle River, Wisconsin called Apron Annie's.  I made it to bring to our company Christmas potluck. I can't wait to make this was so good. 

6 Cups frozen cheese tortellini pasta, cooked and drained
4 cups fresh baby spinach, washed, dried and coarsely chopped (I used 8 cups)
2 carrots, shredded
1 small red onion, chopped
1 cup toasted pecans
1/2 cup dried cranberries
1 cup (2 large cans) canned mandarin orange segments (drained, reserve juice to use in the dressing)
1 1/2 tsp salt
1/2 tsp pepper
1 1/2 tsp dried basil
2 tsp sugar

Dressing (see below)

Cook tortellini according to package directions.  Drain and cool.  Make sure you do not cook the pasta too long.  It should be al dente.

In large bowl, combine the pasta with vegetables, pecans, cranberries and oranges.  Add salt, pepper, basil and sugar and mix well.  Mix gently so you don't break up the pasta.

Prepare dressing and dress pasta as desired.  You may not need all of the dressing.


1 1/2 cups of your favorite Italian vinaigrette dressing
1/4 cup mandarin orange juice
1 TBS balsamic vinegar

Serves 6 to 8

Source:  Milwaukee Journal Sentinel


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