Recipe by Bert's Kitchen Witch
This is the way my family likes me to make Pasta salad. Use the Italian-style dressing or vinaigrette you like best.
Top Review by cajunhippiegirl
What a great summer one dish supper. DH & myself really enjoyed and it made enough for lunch the next day & it was even better after sitting overnight. I omitted the Broccoli because I didn't have any florets. Great flavors, textures and colors. Will make again. Would be great for a potluck too. Thanks for posting. This recipe is a keeper!
- 1 (7 ounce) package tortellini
- 1⁄4 lb deli ham (purchase cut in a solid slab)
- 1 cup broccoli floret (cut small)
- 1 (6 ounce) jar marinated artichoke hearts
- 12 baby carrots
- 2 celery ribs
- 1⁄2 small purple onion (diced fine)
- 1⁄2 cup black olives (sliced)
- 1⁄4 cup roasted red pepper (chopped)
- 2 green onions (sliced thin)
- 4 ounces parmesan cheese (grated)
- 1 tablespoon capers
- 2⁄3 cup Italian dressing (your choice of kind)
Directions See How It's Made
- Cook tortellini according to package directions.
- Drain, rinse in cold water and drain again.
- Place tortellini in a large bowl and put into fridge to cool.
- Small dice the slab of ham.
- Drain artichoke hearts.
- Cut each baby carrot into quarters, longways.
- Cut each celery stalk into sticks, then cut sticks into 1/2 inch pieces.
- Put all ingredients into the bowl with the tortellini, season to taste with salt and pepper.
- Stir gently to mix all ingredients well, and place back into fridge until you are ready to serve.