It’s a hot July weekend, and things are slow here at the house. My husband and son woke early yesterday and drove in opposite directions on the interstate, each with his own getaway plan. I’m without a vehicle, which is fine. My feet can take me where I need to go, and if something comes up, I can call in reinforcements and borrow a car.
I made tortellini salad this morning, just because I can. There’s no special occasion, holiday, or gathering. It’s the perfect time to make tortellini salad, because I made it for me! (But, of course, I plan to share.)
Posting a picture of the finished product on social media drew engagement and a request for the recipe. After conferring with my sister and receiving her blessing to share it, I returned to the personal blog with inspiration.
Below is the official recipe. Look it over, and then we will talk below.
I view this recipe, and many others, as a suggestion. Often I modify and adapt, which I did today. The recipe above is what is handwritten by my sister, Sharon, on a piece of paper and encased in a page protector in my well-loved recipe binder.
Here’s what I really did.
I followed the dressing mixture exactly. That is a non-negotiable.
I omitted the artichokes and added black olives. (I didn’t have artichokes and usually add black olives anyway for color even when I DO have artichokes.)
I used no nuts or sunflower seeds, again, simply because I didn’t have any. Each adds a different flavor/texture when used, but they aren’t necessary.
I used frozen tortellini that came in a big bag from Costco (now that I have a membership again). Each bag holds enough for 3 or 4 recipe’s-worth. I have also doubled the recipe for large gatherings.
I think any pasta would probably work with this, but tortellini is my top choice (with apologies to the child who was traumatized by tortellini and the ones who suffered secondary trauma as a result).
Thank for your enthusiastic support and for asking me to share! I hope you enjoy.