Tortellini Salad

This is a very popular salad when we do our Holiday Open House.  The lemon, herbs and veggies combine to give a very refreshing flavor.  It's one of a few salads, of mine, that don't require mayonnaise in the dressing.  Of course, you can vary the veggies you use in your salad and be sure to let it marinate in the dressing for full flavor and always stir before serving.  I like to use my pretty serving bowl when I serve this one, it's so pretty!

                         TORTELLINI SALAD

1 pounds fresh tortellini

1 tablespoons olive oil  plus 1/2 cup

2 tablespoons chopped tarragon leaves

3 tablespoons basil leaves - chiffonade cut (roll leaves and slice)

2 tablespoons chopped parsley leaves (I prefer flat leaf)

2 tablespoons chopped red onion

6 tablespoons fresh lemon juice

zest of 1 lemon

1 cup cubed mozzarella cheese

2 cups pear or cherry tomatoes, halved

1 can pitted black olives (cut in half the long way)

1/2 cup pimento stuffed green olives (cut in half the long way)

salt and pepper to taste

2 cups baby spinach, cleaned and dried

Bring a very large pot of salted water to a boil over high heat.  Cook the tortellini according to the package instructions.  NOTE:  the tortellini will float to the top of the water so be sure your pot is very large and keep stirring until the tortellini are cooked.  When fully cooked - al dente, drain the tortellini and put into a large bowl.  Toss with the 2 tablespoons olive oil and allow to cool to room temperature.

In a glass mixing bowl, combine the herbs, onion, lemon juice, zest, cheese, tomatoes, olives and remaining 1/2 cup olive oil.  Add salt and pepper to suit your taste.

When the tortellini is cooled to room temperature, toss with the dressing.  

To serve, line a large bowl or platter with the spinach leaves and gently spoon the salad in the center.  Chill for at least an hour or up to a day before serving.  Serves 10 - 12,  generous portions!