Garden Veggie Tortellini Pasta Salad



Ingredients


  1. 9 oz fresh cheese tortellini
  2. 9 oz fresh spinach + cheese tortellini
  3. 1 green bell pepper
  4. 1 red bell pepper
  5. 1/2-1 cup corn (steamed from frozen/fresh or canned)
  6. 1 heaping cup grape/cherry tomatoes
  7. 4 oz cheddar cheese cubed
  8. parsley and/or green onion to garnish (optional but delish!)


 EASY PEASY ITALIAN DRESSING:
  1. 1/2 cup extra virgin olive oil
  2. 1/2 cup white wine vinegar
  3. 2 TBSP Italian seasoning blend (Mrs. Dash is my favorite!)
  4. 1/2 TBSP garlic powder plus extra to taste
  5. 1/2 tsp sea salt
  6. 1/4 tsp black pepper


Instructions


  • Bring a medium-large pot to boil over high heat and cook tortellini per package instructions. 
  • Tortellini Tip: when cooking fresh chilled ravioli, start with a rolling boil on high, add pasta, then decrease heat to medium-low simmer to prevent pasta breakage.
  • While your pasta cooks, whisk together your dressing by combining the ingredients and whisk (or pop it in a mason jar and shake) until well combined. Ingredients will separate naturally, simply whisk/shake again before pouring and you're good to go!
  • Chop your peppers and tomatoes and prep your corn. If using canned corn, simply drain and rinse. Fresh or frozen will require a quick steam and you're good to go!
  • Once tortellini is tender and al-dente, strain in a colander and rinse briefly with cold water. Pour into a large bowl and add your veggies, cheese, parsley.

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