Tortellini Pasta Salad

tortellini pasta salad serving

A new gourmet olive oil shop opened in town, and I had two sweet students bring me bottles of balsamic vinegar and olive oil at the end of the school year. The olive oil is that really good kind that tastes good all by itself with crusty bread dipped in it, which was my main plan until we needed a side dish for TheRoomDad’s latest grilling adventures. I whipped together an easy tortellini pasta salad that is delicious and summery and excellent with steak.

tortellini pasta salad olive oil dressing

Ingredients

  • 1 family sized package cheese tortellini (~1 lb)
  • 1/4 c. extra virgin olive oil
  • 2 T. balsamic vinegar
  • 1 T. kosher salt
  • freshly ground black pepper (to taste)
  • 6 slices bacon, cooked and crumbled
  • 1 handful baby arugula
  • 1/2 c. sun-dried tomatoes, chopped
  • 1/4 c. Parmesan cheese, shredded (or to taste)

tortellini pasta salad mixing

Directions

  • In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to a large serving bowl. Add a little drizzle of olive oil to the pasta and toss gently to keep the tortellini from sticking together and let cool slightly.
  • In a separate dish, whisk together olive oil, balsamic vinegar, kosher salt, and pepper.
  • In the bowl with the tortellini, add crumbled bacon, spinach, sun-dried tomatoes, and dressing. Toss well until the tortellini is coated with dressing. The arugula will wilt slightly.
  • Sprinkle Parmesan on top before serving.
  • Serve at room temperature.

Notes

  • I have not officially tested this, but I think the pasta salad would travel well to tailgates and potlucks and could be refrigerated.

tortellini pasta salad finished

Hot Vidalia Onion Dip

hot vidalia onion dip

It’s a sad day on my friendly little street. One of our neighbors (and primary organizers of the neighborhood potlucks) is moving. Last night we had a casual farewell party for our dear friends. Even though they will not be moving far away, our street and neighborhood gatherings will not be the same.

In honor of this special event, I needed a dip untasted by the group. I pulled out a recipe for a Hot Vidalia Onion dip that I have not made in years. Man, is this stuff good. It falls into the “face food” category meaning you want to stick your face into it to eat. The dip lasted about 17 minutes (after picture below).

Ingredients

  • 3 c. finely chopped Vidalia onions (the Vidalia part is important)
  • 2 c. mayonnaise
  • 2 c. grated Swiss cheese (I combine 1 1/2 c. baby Swiss and 1/2 c. Gruyere)
  • 2-3 dashes Tabasco sauce (or to taste)
  • 1/2 c. freshly grated Parmesan cheese
  • paprika to taste
  • Wheat Thins

hot vidalia onion dip bite

Directions

  • In a medium bowl, mix chopped onions, mayonnaise, Swiss cheese, and Tabasco.
  • Spread mixture in a 9 x 13 inch glass baking dish.
  • Sprinkle Parmesan evenly over mixture and sprinkle with paprika.
  • Bake ~30 minutes at 350 degrees or until golden and bubbly.
  • Serve with Wheat Thins.

hot vidalia onion dip after