I would like to share a recipe from my good friend, Cathy Repp, who caters events at the winery where I work. Every time she is coming, our entire staff looks forward to tasting her food. It is always delicious.
She passed this recipe on to me a few years ago and was gracious enough to allow me to share here. It’s an easy tri-colored tortellini salad that is perfect for #CookoutWeek. You can make this the night before so when it is time to go to your next summer party, you can just grab and go.
This is a great recipe for the summer, and doesn’t take much time either. Who has extra time anyways? I didn’t have prosciutto, so I used bacon instead. It would also be great with Maple Leaf Farm’s duck bacon, which we used earlier this week in our campfire pancakes recipe. This recipe is all about using what you have. You can add other vegetables to the mix if you have something different in the refrigerator.
Here’s the printable recipe. Scroll down to see even more delicious recipes from today’s #CookoutWeek bloggers.
- 1 bottle Wishbone red wine vinaigrette dressing
- 14 oz package of frozen tri-colored tortellini
- 4-5 slices bacon
- 1 handful baby spinach (with stems removed)
- 1 cup petite peas thawed
Cook the tortellini according to the package instructions.
Fry bacon sliced. When cooled, cut into small pieces.
When tortellini and bacon are cooled, gently toss together with peas and spinach. Add enough dressing to toss together (and not stick together). Be careful not to add too much dressing or the spinach will get soggy. (If making ahead, leave spinach out and add before serving.)