Ingredients
- Large bag of frozen cheese tortellini
- 1 cup olive oil
- 1/3 cup wine vinegar
- 2 teaspoons Dijon mustard
- 1-2 tablespoons parsley
- 1 teaspoon salt
- ½ teaspoon pepper
- Optional ingredients:
- Fresh herbs (dill, oregano, chives, tarragon)
- Red bell pepper
- Cubed cheese (Swiss, fresh mozzarella, etc.)
- Green onions
- Pease
- Olives
- Artichoke hearts
- Pepperoni or salami
- Turkey
- Sun-dried tomatoes
Instructions
Cook cheese tortellini according to package directions. Meanwhile, make the dressing by combining oil, vinegar, mustard, parsley, salt and pepper and whisking or shaking in a closed bottle. Drain tortellini and add to a large bowl, and immediately pour some of the dressing over and stir to coat to prevent from sticking together. Chop additional ingredients and add to the bowl, stirring in additional dressing as desired.
Refrigerate and serve cold or at room temperature.
Glenda’s
Secrets of Success
- Despite the impressive list of possible ingredients, I usually only make two variations. My favorite is red peppers and turkey chunks. I use the oven-roasted turkey that is sold in large pieces and cut it into chunks.
- A slightly more elegant (and vegetarian) variation has marinated artichoke hearts, sun-dried tomatoes, and green onions.
- Rachel’s version: green onion, red peppers, Jarlsberg cheese, and sometimes sun-dried tomatoes.
“Bad news, Dad. We’re out of food. We’re even out of the basic elements of food. You ate all the tarragon and drank all the soy sauce.”
Bart Simpson, The Simpsons
Cooking with the Claremons 
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