This is a great, flavorful summer salad. Gets great reviews from everyone. When we make this for picnics there is usually never any left, it goes before all the other salads do. Prep time does not include chilling time.
(8 ounce) package cheddar cheese (I use orange cheese, makes the salad more colorful)
ounces Italian salad dressing
Serving Size: 1 (196) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 204 g48 %
Total Fat 22.8 g35 %
Saturated Fat 9.4 g46 %
Cholesterol 64.9 mg
Sodium 1020.5 mg
Dietary Fiber 4 g15 %
Sugars 4.2 g17 %
Protein 19.9 g
Cook tortellinis for minimum cook time as directed on package.
Drain tortellinis and rinse with cold water.
Cut broccoli into bite size pieces. I discard most of the stems.
Put broccoli in saucepan, cover with a few inches of water, and boil for 3 to 4 minutes. Do not overcook!
Drain broccoli and rinse with cold water.
Cut green pepper into 1-2" pieces.
Cut cheese into small cubes.
Slice the salami into strips using a sharp knife.
Put everything into a large bowl, sprinkle with some garlic salt, and toss with about half of a 16 oz bottle of salad dressing. You can use more or less depending on your tastes, but half seems to work pretty well.