Tortellini Olive Salad #vegetarian #saladrecipe

Cheddar filled Tortellini are joined with green and dark olives, hard salami and Cheese Fantastico dressing for one flavorful cold pasta plate of mixed greens!

I have an admission. I am NOT a green olive fan. Not in the slightest degree! In any case, I LOVE them in this serving of mixed greens! I adore them so much… I search them out with the goal that my fork has one of them on there before I take nibble!

My point… in case you're not a green olive darling… give it a shot before you turn up your nose. I think you'll be agreeably amazed.

Also Try Our Recipe : BALSAMIC ROASTED MUSHROOMS WITH HERBY KALE MASHED POTATOES

Ingridients :

1 9oz. package frozen cheese tortellini, cooked and drained
1 6oz. can of medium size black olives, drained
1 7oz jar of manzanilla, green, olives, drained
1 14oz. bottle of Bernsteins Cheese Fantastico dressing OR any really good Italian Dressing and 1/4 cup of finely grated Parmesan Cheese. Either will work.
1/2 pound hard salami, thinly sliced and cut into bite size pieces OR about 4 slices cut into 1/4 inch thick slices and cubed.
Chopped parsley and grated Parmesan for garnish

Instructions :

Follow directions on package of tortellini for cooking pasta al dente. Be sure NOT to over cook the pasta.
Cook Pasta and drain.
Drain both types of olives.
Place the tortellini and olives in a large bowl. Add the diced hard salami.
Add 3/4 the bottle, of well shaken, Cheese Fantastico dressing.
Visit bit.ly/2UjAh5Z for full instructions.