How in the world did it get to be Memorial Day Weekend again! You know the saying, "The older you get the faster the time goes." I must a hundred. Well we all know you have to have a pasta salad for the official beginning to grilling season.
You can substitute 2 cups chopped chicken for the tuna if you like.
4 large servings
1 (19-ounce) package frozen cheese tortellini
1 (12-ounce) can albacore tuna, rinsed and drained well
1/4 cup sliced green olives
1/4 cup sliced black olives
1/4 cup diced red bell pepper
2 tablespoons chopped sweet onion
2 tablespoons chopped fresh parsley
2 tablespoons good mayonnaise
1 tablespoons red wine vinegar
1 teaspoon herbes de Provence, or 1 teaspoon dried Italian seasoning
1/4 cup canola oil
Salt to taste
Garnish: fresh parsley sprigs
1. Cook tortellini according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in a large bowl. Stir in tuna and next 5 ingredients.
2. Whisk together mayonnaise, red wine vinegar, and herbes de Provence. Add oil in a slow, steady stream, whisking constantly until smooth. Pour over tortellini mixture, tossing to coat. Stir in salt to taste. Cover and chill at least 25 minutes. Garnish and serve.