Pasta Salad with Tortellini

Tortellini (1 package)
Roast beef (sliced for sandwich meat, about 1/3 or ½ cup)
Carrots (2)
Peas (3/4 cup)
Broccoli (3 florets)
Feta (2 tablespoons)
Sharp cheddar (2 oz)
Italian dressing

This turned out really yummy. I used fresh carrots and broccoli and frozen peas. Steam all three on high heat for 10 minutes, then turned off the heat and left the lid on for 5 more minutes. Cut up the carrots and broccoli into very small pieces. Dump it all into your bowl. Save the water if you can for cooking the tortellini (you will need to add more, of course). While the water is heating and the tortellini is cooking, cut up the roast beef and cheese, into very tiny pieces and add to veggies. Cook tortellini al dente (in other words, DO NOT overcook, unless you prefer it mushy). When the tortellini is done, drain and rinse with cold water. Add to bowl, gently stir the mixture to mix evenly, add dressing and stir some more.

Once this is all mixed together, let it rest while you prepare you other dishes. It will cool, but it does not need to chill. It goes very well with steak.

The ingredients can be varied a lot! Just make sure you don’t go crazy with everything else and overwhelm the tortellini (something I have a tendency to do). Bacon or other types of sandwich meat would substitute great for the roast beef. This is a great dish for getting rid of leftovers and the last bit of cheese that isn’t really enough to do anything else with.

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