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Tortellini and Pepperoni Pasta Salad

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Summer is coming in fast and I’m ready for it. How about you? We’ve got Memorial Day under our belt, as well as the Indy 500 and are looking forward to the Fourth of July holiday. Other potlucks are popping up, so I’ve been searching for some good new recipes to try.

This Tortellini and Pepperoni Pasta Salad has been hanging around my Pinterest salad board for awhile. I’m a little embarrassed to say that I frequent the cookie and cake boards more often than the salad board, but this one looked great to me because of the fresh tomatoes, basil and mozzarella.

Tortellini and Pepperoni Pasta Salad

Mix in your favorite dressing and it all comes together into a nice, substantial pasta salad for your next get together.

I really enjoyed this and found the leftovers just as good as the day I made it. I hope you’ll try this. Except for the chopping, it was easy to put together and seemed to be well received at a potluck luncheon this week.

Tortellini and Pepperoni Pasta Salad2

Tortellini and Pepperoni Pasta Salad

Tortellini and Pepperoni Pasta Salad

Yield: 8
Prep Time: 10 minutes
Cook Time: 10 minutes
Inactive Time: 1 hour
Total Time: 1 hour 20 minutes

Nice combination of pasta, vegetables, and cheese with a creamy dressing.

Ingredients

  • 1 (20 oz) package refrigerated cheese tortellini
  • 1 C fresh mozzarella,  cubed
  • 1 1/2 C pepperoni, chopped
  • 1 1/2 C cherry tomatoes, cut in half
  • 1/4 C sliced black olives
  • 2 heaping tbsp. fresh basil, chopped
  • 2/3 C creamy Italian dressing
  • salt and pepper to taste

Instructions

  1. Cook tortellini according to the package and rinse and drain the pasta.  Rinse again and drain well.  
  2. Let the pasta cool for about 10 minutes (so it won't melt the mozzarella).
  3. In a large bowl, mix in all ingredients and toss well.  Refrigerate at least 1 hour before serving.

Notes

Tips and Stuff:

I looked for those cute tiny round pepperoni, but couldn't find any.  If you can find those, it makes for a nice presentation.

Some changes that would work - bow-tie pasta instead of tortellini; regular Italian dressing instead of creamy.

To cool my pasta quickly, I stuck in the freezer for 3 to 4 minutes.

No other tips - it's not really rocket science....

Nutrition Information:
Yield: 8 Serving Size: 1 serving
Amount Per Serving: Calories: 325Total Fat: 27gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 53mgSodium: 845mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 12g

Nutrition Values are Approximate

© sblades
Category: Soups, Stews, and Salads

Apple Bacon Coleslaw

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I love good coleslaw and this Apple Bacon Coleslaw was my first attempt at homemade.  For being my first attempt, it turned out great!

The recipe originally comes from a website that no longer exists- you know, one of those Pinterest recipe links that disappears. The photo looks divine and I had luckily printed out the recipe before the link went away.  

Apple Bacon Coleslaw3

Am I glad I tried it!  This is one of the best coleslaws I’ve ever had.  Even though it has vinegar in it, it’s more of a creamy and little bit sweet dressing with nice crunchy ingredients.

Crunchy apples and cabbage, savory bacon. Yum. It might even be good with a handful of golden raisins thrown it.

Here’s my version of it, changed up quite a bit from the original. Just a warning – it makes a TON of slaw! Luckily Bret had made the Oven Roasted Rack of Pork (a do-not-miss recipe, by the way) and we shared it along with the slaw for dinner with some dear friends.  

By now my friends know that what they’re eating is probably a photographed, reviewed and new recipe for the site and will be honest with me about the taste.  It’s a definite hit and a considerable portion of it was left at their house!

Think about Apple Bacon Coleslaw for upcoming holidays – Labor Day picnic, Thanksgiving, Easter, and Fourth of July. Actually, it’s so good and easy to throw together, make it any time of the year.

Enjoy!

You might also enjoy Jeff’s Oriental Coleslaw.

Apple Bacon Coleslaw

Apple Bacon Coleslaw

Yield: 10 -12
Prep Time: 20 minutes
Inactive Time: 1 day
Total Time: 1 day 20 minutes

Crunchy, sweet, tangy and creamy - great dressing!

Ingredients

  • 1/4 C. cider vinegar
  • 1 1/4 C. mayonnaise
  • 1/4 C. honey
  • 2 tsp. kosher salt
  • 1/4 C. pulp-free orange juice
  • juice from 1/2 fresh lemon
  • 1   tsp. black pepper
  • 1 medium cabbage, cored and shredded
  • 1/2 pack of bacon fried crispy then chopped up
  • 4 medium Granny Smith apples, cored and diced

Instructions

  1. While frying the bacon, in a medium bowl stir the first seven ingredients together, blending until relatively smooth.  
  2. Prepare the cabbage and apples and scoop them into a large, and I mean large, bowl.  
  3. Pour the dressing over the cabbage/apple mixture, add half of the bacon, and stir until thoroughly combined.  Cover with aluminum foil or lid and refrigerate overnight.
  4. Add the rest of the bacon just before serving and stir to combine.  

Notes

Tips and Stuff:

If you have a mandolin, use it on the cabbage and if you want, on the apples, too.

You may want to dice a green onion (green and white parts) and mix it in.  I didn't use it.

If you don't have time to refrigerate overnight, 3-4 hours would be fine.  

Remember not to add all of the bacon before refrigerating, as the bacon does tend to soak in the juices and is not crispy after refrigeration.

Nutrition Information:
Yield: 12 Serving Size: 1 serving
Amount Per Serving: Calories: 231Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 10mgSodium: 556mgCarbohydrates: 18gFiber: 2gSugar: 15gProtein: 1g

Nutrition Values are Approximate

© sblades
Category: Soups, Stews, and Salads

Tangy Cheesy Vinaigrette

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What do you do with two pounds of feta cheese (thank you Bret and Costco)?

I searched for recipes to use it up and found this Tangy Cheesy Vinaigrette adapted from Food & Wine magazine. It’s everything it professes to be – tangy and very cheesy!

Feta Dressing pic

Be sure and process is until smooth so it won’t be grainy. You’ll want that feta texture, though, so use your own judgement.

It ends up thick and textured.  I think it would be best served with Romaine lettuce.

This Tangy Cheesy Vinaigrette is an unusual and delicious salad dressing. It’s so easy to throw together and your family or guests will appreciate the freshness of it.

 

Tangy Cheesy Vinaigrette

Tangy Cheesy Vinaigrette

Yield: 1 cup
Prep Time: 10 minutes
Inactive Time: 2 hours
Total Time: 2 hours 10 minutes

The title says it all! Thick and dotted with feta.

Ingredients

  • 3 oz. feta cheese crumbled (about 3/4 C)
  • 2 tbsp. red wine vinegar
  • 1 tbsp. water
  • ½ tsp. dried oregano
  • ¼ plus 1 tbsp. extra-virgin olive oil
  • ½ tsp. sugar
  • Salt and pepper

Instructions

  1. In a food processor, pulse the crumbled feta with the red wine vinegar, water, oregano , olive oil and sugar until the vinaigrette is smooth.  If you want it thinner, add a teaspoon or two more water.
  2. Season with salt and pepper.  Refrigerate 2-3 hours before serving. 

Notes

Tips and Stuff:

I used 3/4 packet of Truvia instead of the sugar and it worked well.  The sweet cuts the acidity of the vinegar, so don't forget it!


Taste it after the refrigeration period and adjust to your tastes.  I added a good bit of pepper and a touch more oregano. The fetal is salty, so don't overdo the salt.


It was a little more grainy than I usually like dressings because of the feta. But the flavor was good and went well on a salad.

Nutrition Information:
Yield: 1 cup Serving Size: 2 tablespoons
Amount Per Serving: Calories: 271Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 76mgSodium: 1079mgCarbohydrates: 6gFiber: 0gSugar: 6gProtein: 12g

Nutritional Values are Approximate.

© Food & Wine
Category: Soups, Stews, and Salads

Summer Turkey Salad

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This Summer Turkey Salad is good with chicken breast or turkey breast – whatever you have handy.  We happen to stock up at Costco, so we always have some in the freezer!

Toss together the easy ingredients and you have a quick, refreshing and tasty lunch.

I didn’t get a very good photo of the turkey salad because we ate it as soon as I made it.  I’ll get some better photos in the future for you.

This uses leftover turkey (or chicken) and I really like that.  Sometimes cooked poultry can sit in the fridge and eventually get thrown away.

Summer Turkey Salad is very versatile.  Don’t like pecans, leave them out or add almonds.  Don’t like Miracle Whip?  Use all mayonnaise.  Use cranberries instead of dried cherries – your choice!

 

Turkey Salad on Bun

Summer Turkey Salad

Yield: 3 cups
Prep Time: 10 minutes
Total Time: 10 minutes

Good for a quick lunch using leftover turkey!

Ingredients

  • ½ lb turkey breast, chopped
  • 1/4 C mayonnaise
  • ¼ C Miracle Whip salad dressing
  • 1/4 C dried cherries, coarsely chopped
  • ¼ C pecans, coarsely chopped
  • 1 tbsp finely chopped onion
  • Salt and pepper to taste

Instructions

  1. Combine all ingredients. Adjust mayonnaise and salad dressing to your tastes.
  2. I sometimes add celery for more crunch.
  3. Eat on lettuce or on a croissant as a sandwich.

Notes

Tips and Stuff :

Add mayonnaise a spoonful at a time to make sure the salad is the consistency you like.

Also, still tastes great if you prefer only mayonnaise or only Miracle Whip.

For more of a kick, add 1/8 tsp of onion or garlic powder. A little chopped basil is nice, too!

Nutrition Information:
Yield: 3 cups Serving Size: 1/2 cup
Amount Per Serving: Calories: 404Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 73mgSodium: 550mgCarbohydrates: 17gFiber: 2gSugar: 12gProtein: 24g

Nutrition value is approximate.

© sblades
Category: Soups, Stews, and Salads