BLT Tortellini Salad with Pinot Grigio Dressing
Ingredients
Salad
- 8 oz cheese tortellini pasta
- 4 cups corn kernels* fresh or frozen
- 1 bunch asparagus spears 24-40, depending on size
- 10 slices bacon
- 16 oz bag frozen snap peas
- 4 oz shaved Parmesan cheese
- 4 cups chopped romaine lettuce about 1 romaine heart
- 1 pint cherry tomatoes halved
- salt and pepper
Pinot Grigio Vinaigrette
- 1 cup cold press extra virgin olive oil
- 1/2 cup Pinot Grigio Vinegar or white wine vinegar
- 3 T honey
- 3 T dijon mustard
- salt & pepper
- 2 cloves garlic minced optional
Instructions
Pinot Grigio Vinaigrette
- Combine all ingredients and shake together. Keep refrigerated up to one week. Makes approx 1 3/4 cups
Salad
- 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
Notes
*grilled corn would be wonderful in this salad