Soups & Salads
Makes 4 servings
Salad
1 (20-ounce) bag cheese-stuffed tortelloni
1 small red onion
1 zucchini
1 yellow squash
1 cup cherry tomatoes, halved
½ cup pitted olives
¼ cup grated Parmesan
½ bunch parsley, chopped
Dressing
1 cup red wine vinegar
½ cup extra-virgin olive oil
1 tablespoon honey
1 tablespoon mustard
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried Italian seasoning
For the pasta: Cook tortolloni according to package directions until al dente. Strain pasta and toss in a little oil (to have pasta not stick together). Allow pasta to cool then chill in fridge.
While pasta is cooling, cup all vegetables to desired cuts (chop, dice, julienne). Take pasta out of fridge and add onion, zucchini, squash, tomatoes, olives, Paremesan and parsley.
For the dressing: In a small mixing bowl, whisk together ingredients until well combined. Stir dressing into salad with a spatula or a wooden spoon and allow the salad to marinate for an hour so the flavors marry.