Loaded Veggie Italian Tortellini Salad.

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This is one salad that I absolutely love to make during the summer months. It’s pretty much versatile that you can make it just about anytime of year but, summertime is my fav for this beauty. Made with olive oil, vinegar, lemon, fresh dill, salt and pepper, it’s a cold salad that you’ll truly want to make for every event.

1 bag Tri color Tortellini

1/2 cup crumbled Ricotta Salata ( you can also substitute using Feta cheese)

2-3 Roma Tomatoes diced

1 green bell pepper diced

1 purple or red bell pepper diced

1 large cucumber diced

2 Celery stalks diced

1 small onion diced

1/2 cup sliced pepperoncini

2 teaspoon fresh dill

1/4 cup olive oil

4 tbsp red wine vinegar

1 lemon squeezed cut side up

Salt and pepper

Dice all vegetables and add to a bowl. Cook Tortellini as directed salting the water before dropping. Drain and add back to pot. Add a drizzle of olive oil, toss and let cool for 10-15 mins. Once Tortellini is cool, add cooked Tortellini to veggie bowl. Add about 1/4 cup drizzle of olive oil, Vinegar, salt, pepper, dill and squeeze lemon into bowl. Toss mixture and check for seasoning. Add crumbled Ricotta Salata into bowl and re-toss. Let Salad sit in the fridge for about and hour and serve.

Cooking time approx: 8 mins.

Prep time approx: 10 mins

EDF,VEG,KF

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