Take-out Tuesday, BLT Tortellini Salad with Pinot Grigio Vinaigrette

the Painted Apron

5 years ago

This do ahead salad is loaded with garden bounty,

but you can make it any time of year

You can cook the tortellini, corn, asparagus and snap peas ahead of time

Toss together and refrigerate

Go ahead and add the dressing and Parmesan

Season with salt and pepper

When it’s time to serve add chopped romaine,

cherry tomatoes and bacon

Taste and add more dressing if desired

I suggest using a light dressing like Pinot Grigio Vinaigrette

to let the flavors of the vegetables shine through

But you can use pesto, or a creamy Italian,

ranch or bleu cheese dressing if you prefer

This recipe makes a boatload

so adjust quantities to your needs

BLT Tortellini Salad with Pinot Grigio Dressing

Course Main Course, Salad

Cuisine American

Keyword BLT salad, main dish salad, pasta salad, Pinot Grigio Vinaigrette, tortellini salad

Prep Time 30

Servings 16

Combine all ingredients and shake together. Keep refrigerated up to one week. Makes approx 1 3/4 cups

Place bacon on a parchment lined baking sheet and bake at 350 for 25 minutes or until crisp. Remove and drain. Bacon can be cooked ahead and frozen if desired
While bacon is cooking, boil pasta and microwave vegetables until crisp tender.
Drain pasta and vegetables and cool. Toss together in a large dish with 1 cup of dressing.
Add cheese and store covered in the refrigerator until serving time.
Just before serving cut bacon into small pieces and add to salad along with tomatoes and romaine.
Season with salt and pepper. Add a little more dressing. Toss, taste and add more dressing if desired. Makes 16 servings