This is my standard picnic salad I bring to family events and make throughout the summer. It’s easy, amazingly good, and great with just about anything prepared on the grill. We have it with salmon or brats, it’s that universal. I made up the recipe based on something I had in a deli in Portland, OR back in the early 90’s. I’ve tweaked the recipe over time and ended up with this version.
Tortellini & Dill Veggie Salad
Prep time 20 minutes, including 10 minutes tortellini cooking time Cook time 7-10 minutes 2-3 hours chill time before serving
1 package frozen cheese filled tortellini 1 bag frozen broccoli florets 1 medium size yellow or orange pepper diced 1/2 cup sweet onion diced 24 cherry tomatoes cut in half For Dressing 1/4 cup olive oil 1/3 cup real mayonnaise (no substitute) 1 - 2 teaspoons dried dill weed 1 clove garlic - crushed crushed black pepper and salt to taste
Bring water to boil and cook tortellini per instructions on package. One minute before draining, add broccoli to same pot. Stir to evenly warm broccoli but do not let it cook. Drain together in colander and set aside to cool. You can rinse the tortellini in cold water to speed up this process.
Dice all veggies and add to bowl. Once tortellini is cooled, add to bowl with veggies.
Mix dressing in separate bowl or measuring cup. it should be the consistency of pudding.
Pour dressing over tortellini and veggies and mix to coat.
Chill salad in refrigerator at least 2-3 hours before serving.
This salad is great the next day but never lasts that long in our house. Give it a try and let me know what you think. It’s a winner in our house.