Tuesday, July 8, 2014
Quick Tortellini Pasta Salad
Ingredients for 9 oz of pasta
1/3 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon lemon juice
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano leaves
1 9-oz refregerated cheese-filled tortellini
1 cup sliced carrots
1 1/2 cup frozen cut green beans
2 tablespoons diced onions
1. In a jar with a tight fitting lid, combine all dressing ingredients; shake well. Set aside.
2. Cook tortellini, carrots, and green beans as directed on tortellini package until tortellini is tender and vegetables are tender-crisp. I put the frozen beans in pot as the water heats up because I like most of my vegetables well cooked.
3. Drain; return to sauce pan. Cover with cold water and let stand 5 minutes or rinse with cold water until cool. Drain well.
4. Place tortellini, carrots, and green beans in medium bowl; add onions. Pour dressing over salad; toss gently to coat.
Since I can only find 12 oz containers of tortellini here are the measurements scaled for use with 12 oz of pasta . . .
7 tablespoon + 1/3 teaspoon or 3.6 oz Olive Oil (about half a cup)
1/4 cup red wine vinegar
1 1/3 t lemon juice
2/3 t sugar
2/3 t salt
1/3 t garlic powder
1/3 t oregano
12-oz refregerated cheese-filled tortellini
1 1/3 cups sliced carrots
2 c. frozen green beans
2 T 2 t diced onions
1/8 t + 1/4 T = .375 and 1/3 ≈ .333
1/8 t + 1/2 t = .625, 3/4 t = .750, and 2/3 ≈ .667
Or you can buy odd size measuring spoons on amazon. I added some to my Christmas/Birthday wish list.