Recipe: Celebration Tortellini Salad (makes 16 cups)

CELEBRATION TORTELLINI SALAD

The seasoned marinade reserved from the artichoke hearts is the base of a quick and easy dressing for this tortellini salad. This big-batch salad requires a large container for mixing. Use your largest salad bowl or a roasting pan.

FOR THE SALAD:
4 pkg (9 oz each) refrigerated cheese tortellini
3 jars (6 oz each) marinated artichoke hearts, drained, reserving liquid
1 (15 oz) can small pitted ripe olives, drained
1 (7 1/4 oz) can roasted red bell peppers, drained, cut into thin strips
12 oz salami, cut into 1/2-inch cubes
2 medium zucchini, quartered lengthwise, sliced (2 cups)
FOR THE DRESSING:
1/4 cup balsamic vinegar
1/4 cup chopped fresh basil (or 3 tsp dried basil)
1 tsp salt
1/4 tsp coarse ground black pepper
2 garlic cloves, minced
parmesan cheese (optional garnish)

In Dutch oven or large saucepan, cook tortellini to desired doneness as directed on package.* Drain; rinse with cold water to cool. Drain well.

Meanwhile, coarsely chop artichokes hearts. In large bowl, combine artichoke hearts, cooked tortellini and all remaining salad ingredients; toss gently.

In medium bowl, combine 3/4 cup of the reserved artichoke liquid and all dressing ingredients; blend well. Pour dressing over salad; toss gently to coat. Cover; refrigerate 1 hour to blend flavors.

If desired, garnish with shredded fresh Parmesan cheese.

*For this recipe, cook tortellini for just the minimum amount of time so they will retain their shape.

TO MAKE VEGGIE TORTELLINI SALAD:
Omit the salami. Add a handful of tiny cherry or pear tomatoes.

Makes 16 cups; serving size: 1 cup
Source: Pillsbury Classic Cookbooks; Pasta June 2000