Amazing Tortellini Salad
Serving Size / Yield
- 1 lb. tortellini
- 1/4 C. broccoli florets, blanched
- 1/4 C. shredded carrots
- 1/4 C. black olives, sliced
- 1/2 C. cooked shredded chicken (optional)
- 1/2 small shallot, diced (optional)
- 1/2 C. balsamic vinegar
- 1/4 C. oil
- 1 Tbs. dried oregano
- 1/8 tsp. black pepper
- 1/8 tsp. salt
- 1 Tbs. onion powder
Combine dressing ingredients leaving oil for last. Set aside.
Cook tortellini in salted water about 4 minutes. Add broccoli and cook an additional 2 minutes or until tortellini is just under done or al dente. Drain and cold shock. Drain well and place in serving bowl. Add carrots, black olives, chicken, and shallot. For dressing, mix balsamic vinegar, oil, oregano, black pepper, salt and onion paper. Toss to coat. Place in fridge, covered, about 15 minutes.
Serve cold or at room temperature.