My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, May 23, 2012

Tuna Tortellini Salad

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
print recipe

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.

1 comment:

  1. Yes, I agree...I have noticed the older I get the faster the time flies..... We must enjoy every minute... along with fabulous recipes of course!


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