Monday, May 10, 2010

Veggie and Tortellini Salad Trifle


1 package (16 ounces) frozen cheese tortellini

2 cups fresh broccoli florets

2 cups cherry tomatoes, quartered

2 celery ribs, finely chopped

1 can (2-1/4 ounces) sliced ripe olives, drained

1 cup (4 ounces) shredded cheddar cheese


3/4 cup mayonnaise

3 tablespoons grated Parmesan cheese

2 tablespoons lemon juice

2 tablespoons heavy whipping cream

1 teaspoon dried thyme

Peppercorn Grinder

Cook tortellini according to package directions; drain and rinse in cold water. In a large 2-1/2-qt. glass salad bowl, layer the tortellini, broccoli, tomatoes, celery, olives and cheese.

In a small bowl, combine the dressing ingredients; spoon over salad. Cover and refrigerate until serving. Top with some ground pepper.  Yield: 10 servings.

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