I made this salad for a barbecue at Lisa's on Sunday. Lisa barbecued some chicken breast and a pork loin. Kim brought over cheesy potatoes and poundcake for dessert. I also took over a bag full of plantains. We fried them up. They were yummy!
Tortellini Salad
- 1 package cheese tortellini; cooked, drained, and cooled
- 1 jar marinated artichoke hearts; drained and sliced
- 12 sun-dried tomatoes
- 2 ounces feta cheese
- 1 package fresh mozzarella; cut into cubes
- 1/4 onion, diced
-1/2 lb. mushrooms; sliced
- grilled chicken breast (marinated in salt, pepper, olive oil, and carne adobado spices)
- handful of pinenuts
- baby spinach
Vinaigrette Dressing:
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 6 tablespoons balsamic vinegar
- salt and pepper -- to taste
- 1/2 cup olive oil
In a serving bowl, combine the tortellini, diced chicken, artichoke hearts, spinach, tomatoes, cheese, mushrooms, and onion. Toss together.
To make the vinaigrette, puree the garlic, oregano, tomato paste, vinegar, salt, and pepper in a blender or food processor; then, with the machine running, gradually add the oil to make a smooth emulsion. To serve, combine enough dressing with the salad ingredients to moisten them and toss to coat well. Top with pinenuts. Serve with spinach.
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