TDX Tortellini Salad

March 4, 2012

Those of you that attend tracking tests know that the host club puts out food at the end of the test.  After six or eight hours in the brisk air (our TD and TDX tests are in January and February), everyone is starving.  For the TDX spread after this February’s test, I made a tortellini salad.  It was a big hit so I thought I’d share.  It’s only relationship to dogs is that I served it at a dog event (well . . .  and I think my dogs would eat it).

20 oz. of Buitoni fresh three cheese tortellini (this batch is made with whole wheat tortellini, but there is also plain white or mixed spinach and white available).  Cook per package directions and drain very well

In a large bowl add:

1 TBLSP chopped pimento

1 16 oz. can salad black olives, sliced

1 medium crown fresh broccoli cut into tiny flowerets

2 green onions finely sliced

The cooked, drained tortellini

Ranch dressing to taste (about 3/4 Cup)

Add anything else you might like — green olives instead of black, chopped fresh carrots, tomato . . .

Toss gently, cover tightly, chill for at least 4 hours

1 Comment

  1. Cheryl says:

    Looks yummy! And I’m sure was very much appreciated!