summer tortellini salad

When the weather starts to get warmer, when the sun shines hot on farmers dashing from cow to tractor, it's time for a refreshing, crisp salad for lunch. 
Or supper. 
Or dinner. 
Which might be lunch, depending on where you live in the United States. 

8 oz. pkg. cheese-filled tortellini, cooked and cooled
1 tomato, chopped
3 to 4 slices hard salami, sliced into strips
3 to 4 mushrooms, sliced
4 to 5 Kalamata olives, chopped
1/2 c. mild Cheddar cheese, cubed
1/2 c. mozzarella cheese, cubed
1/2 c. provolone cheese, cubed
1/3 c. olive oil
1 clove garlic, minced
1/4 t. pepper
2-3 T. cider vinegar
Optional: 1 t. red pepper flakes 
In a large bowl, combine tortellini, tomato, salami, mushrooms, olives and cheeses; set aside. Whisk together remaining ingredients until thoroughly mixed. Pour dressing over salad; toss well. Refrigerate for 2 hours. Toss just before serving. Garnish with fresh basil leaves. Serves 4-6.

Or one very hungry farmer. 

Just to be sure, you better make double. 
Because when it's hot, nothing goes down better than a cold one. 
Salad, that is. 

1 comment:

  1. confessionalcookMay 25, 2014 at 10:17 PM

    Thanks for posting this--it is/was yummy and I hope to make the Iowa version this week.

    ReplyDelete

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