This supper dish combines three classic kid favorites: tortellini, ham, and black olives. The simple vinaigrette dressing is made with rosemary, but you can substitute basil, oregano, dill, or just about any other herb you prefer.
Ingredients
- 1 (9-ounce) package fresh cheese tortellini
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons finely chopped fresh rosemary or 1/2 teaspoon crushed dried rosemary
- 1/2 teaspoon minced garlic
- 1/2 teaspoon sugar
- 1 1/2 cups diced ham
- 1 cup diced red bell pepper
- 1 (4-ounce) jar marinated mushrooms, drained
- 1/2 cup chopped black olives
- 4 scallions (white and pale green parts), chopped
- Salt and freshly ground black pepper to taste
- Grated Parmesan (optional)
Instructions
- Bring a large pot of lightly salted water to a boil. Add the tortellini and cook according to the package directions, or just until tender. Drain the water, rinse the tortellini under cold water, and drain it again.
- In a large bowl, whisk together the oil, vinegar, rosemary, garlic, and sugar. Add the tortellini, ham, bell pepper, mushrooms, olives, and scallions to the dressing and toss to coat. Season the mixture to taste with salt and pepper.
- Cover the bowl and let the salad stand at room temperature for 20 to 30 minutes. Serve with grated Parmesan, if desired. Makes 4 servings.
