This salad is very forgiving. It says it feeds four, but I double the tortellini and we have left overs the next day. Love olives? Add extra. Don’t like onions? Leave them out. Great summer meal.
Ingredients
9 ounces fresh or frozen cheese tortellini
2 cups broccoli florets and stems, cut into 1″ pieces
12 ounces 1/2″ thick slice of deli roast beef, cut into 1/4″ x 2″ strips. We use Boar’s Head deli meat.
1/2 cup red onion, cut into thin slivers
1/2 cup red bell pepper, cut into thin slivers
1/4 cup small brine-cured black olives, cut into halves or quarters
2 tablespoons flat leaf parsley, chopped
1/3 cup olive oil
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 garlic clove, crushed
Instructions
Cook tortellini in plenty of boiling salted water until tender, about 10 minutes; drain and rinse with cool water.
Steam broccoli over simmering water, covered, until crisp-tender, about 3 minutes. Cool. You could also do this in the microwave.
Combine the tortellini, broccoli, roast beef, onion, bell pepper, olives and parsley in a large bowl. Whisk the oil, vinegar, salt, pepper and garlic until well blended. Pour over the salad. Let stand 30 minutes at room temperature before serving.
