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RECIPE # 4515 - KITCHEN SINK PASTA SALAD - Wednesday, August 11,2010

RECIPE # 4515 - KITCHEN SINK PASTA SALAD - Wednesday, August 11,2010

CREATED Aug 11, 2010

RACHEL BLACK / H. G. HILL FOOD STORES

1-9 oz. pkg cheese or spinach filled tortellini (refrigerated or dried)

1-12 oz. jar artichoke hearts in olive oil

1 medium red onion

1 medium sized stalk fresh broccoli, cut into small florets

1 each sliced red & green bell peppers, or 8-10 pepperoncini

1/2 of a 6 oz. package of Hormel Pepperoni

1/2 of a 9 oz jar stuffed olives (any variety, get creative)

1/2 of an 8 oz. jar of sundried tomatoes

8 oz cubed sharp cheddar cheese

coarse ground black pepper, to taste

1/2 cup Extra virgin Olive Oil Herb, Greek, Italian or Sundried Tomato Vinaigrette dressing

Prepare tortellini according to package directions, drain and place in large bowl. Add remaining ingredients and stir well. Serve warm, or make ahead and refrigerate before serving.

Some variations…..

Add or substitute:

4 oz. jar Hormel Real Bacon Bits 

Rotisserie chicken 

2 T Capers

1/4 cup sunflower seeds or pine nuts for some added crunch

8 oz. cubed Smoked gouda (good with the chicken variation)

1/4 cup Fresh grated parmesan or feta

For chicken, try ½ cup Marzetti Asiago Peppercorn Dressing instead of vinaigrettes

Spicy:

use spicy pepperoni

substitute Jalapeno stuffed olives

substitute pepper jack cheese rather than cheddar

substitute red pepper flakes instead of black pepper

Lower  fat:

Substitute bow tie pasta or multi colored spiral pasta for tortellini

Substitute turkey pepperoni or pulled & de-boned seasoned rotisserie chicken

Use artichoke hearts packed in water rather than oil

Use low fat dressings