Tortellini Olive Salad

When I was first married I loved the Pillsbury magazine cookbooks at the check out stand. This was long before the internet… and long, long before food bloggers took over the world of cooking…ya know…back in the dinosaur period! lol

I love cookbooks filled with recipes from women who cook for their families. Great everyday family foods! Those are the recipes that last. Seriously…think about it…biscuits. Chicken fried steaks. Fried Chicken. Stew. Apple Pie. Chicken and Dumplings. All great recipes that have been around for ages because Grandma’s Granny made them in her kitchen. The Best!

When we purchased our first home, we had a small “house-warming” party. I wanted a fun new appetizer. In my newest Pillsbury cookbook was a recipe for Tortellini Kabobs. They were AMAZING! That was over 25 years ago and they are still one of the most requested dish at this Nest.

author: norine(Thank You)
source: norinesnest.com

ingredients

• 1 9oz. package frozen cheese tortellini, cooked and drained
• 1 6oz. can of medium size black olives, drained
• 1 7oz jar of manzanilla, green, olives, drained
• 1 14oz. bottle of Bernsteins Cheese Fantastico dressing OR any really good Italian Dressing and 1/4 cup of finely grated Parmesan Cheese. Either will work.
• 1/2 pound hard salami, thinly sliced and cut into bite size pieces OR about 4 slices cut into 1/4 inch thick slices and cubed.
• Chopped parsley and grated Parmesan for garnish

instructions

1. Follow directions on package of tortellini for cooking pasta al dente. Be sure NOT to over cook the pasta.
2. Cook Pasta and drain.
3. Drain both types of olives.
4. Place the tortellini and olives in a large bowl. Add the diced hard salami.
5. Add 3/4 the bottle, of well shaken, Cheese Fantastico dressing.
6. Stir until all ingredients are well combined. All to chill for 2-3 hours or overnight.
7. nexs Tortellini Olive Salad for full instructions

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