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03-13-2015, 01:37 PM
Re: (...)
This is a recipe from a Chef's Journey...Home, so some of you have it, but don't know if anyone has made it. I got a hunger for it to go with our steak today and I had what I thought was a jar of Marinara from Laura.
Turned out to be Roasted Pepper Salsa. So, went ahead with it and I'm really surprised at how tasty the salad is. I just may do this again.
If anyone wants the recipe - since it's about time to start thinking about side salads, I'll post it.
The added bonus for this salad is I just made 1/2 the recipe and still got two nice bowls out of it for 2 dinners!!
a good thing - one will stay in the fridge so someone won't be tempted to go overboard.....
P.S. - full disclosure: had some leftover kidney beans in fridge, so added them. recipe doesn't call for, but what the heck.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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Jean, I have made your recipe from A Chef's Journey...Home and my family loved it. There was another recipe you gave me one time for a pasta salad that you used to use for catering and I can't remember the name of it but the family really went wild over that one because it had cheese in it and I'm thinking it might have had pepperoni, too.
Maryann
"Drink your tea slowly and reverently..."
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I think it's this one, Maryann - Man, I used to have to make this one a lot!! haven't made now forever!
* Exported from MasterCook *
ANTIPASTO TORTELLINI SALAD
1 package cheese tortellini -- fresh or frozen, 12 oz.
4 ounces Salami -- chopped
4 ounces provolone cheese -- cut into 2X1/4X1/4" strips
1 can whole kernel corn -- (11 oz.)
1 package frozen spinach -- thawed
1 jar marinated artichoke heart -- drained
1 can ripe olives -- pitted
1 1/2 cups Creamy Italian Salad Dressing
1 teaspoon Dijon mustard
2 ounces Parmesan cheese -- grated
1 jar diced pimientos -- drained
Cook tortellini to desired doneness. Drain; rinse with cold water.
In a very large bowl, combine tortellini with salami, provolone, corn, spinach, artichoke hearts & 1 cup of the olives.
In a small bowl, combine dressing, Dijon and 1/4 cup of the Parmesan cheese; blend well.
Pour dressing over salad; toss gently.
Top with remaining olives and Parmesan cheese.
Cover and refrigerate 1-2 hours to blend flavors.
Just before serving, garnish w/pimientos and other garnishes.
Yield:
"3 quarts"
Description:
"This is a wonderful buffet dish. It was the most requested salad during my catering days."
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Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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I don't remember seeing this recipe. Thanks, Jean! I'll look,for the other one, also!
Daphne
Keep your mind wide open.
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Yes, that's the one! I just didn't remember the tortellini part. I made that for a large family gathering and it was the hit of the party. I'm going to keep this recipe on my desk so that I remember to make it for my dad's birthday party in May.
Maryann
"Drink your tea slowly and reverently..."
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That looks delicious! It's been copied and saved.
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Jean, do you leave the artichoke hearts whole? And I prefer black olives. Does it matter?
Daphne
Keep your mind wide open.
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The artichokes, I rough chop and I normally used Kalamata or a small can of sliced black olives.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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That's what I figured. Thanks, Jean!
Daphne
Keep your mind wide open.