A colorful dish with a roasted red pepper and olive vinaigrette that makes for a colorful dish. This is a salad that can be made ahead and works well for potlucks and buffets.From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 150..
Course: 45 - 60 Minutes to Table, Main Course - Chicken - Poultry, Pasta, Prepare Ahead - Serve Later, Salads - Main Course
Author: Catherine Christiano
1poundfresh or frozen cheese tortellini
6ouncesbaby spinachroughly chopped
2cupsdiced cooked chicken
Parmigiano Reggiano cheese for garnish
Roasted Red Pepper - Olive Vinaigrette
2tablespoonsred wine vinegar
2tablespoonsfresh lemon juice
1/2 cuproasted red peppers1/4 inch dice
3tablespoonschopped kalamata olives
1tablespoonsminced fresh parsley
salt and pepper
Use a 6-quart pot to boil water and cook tortellini according to package instructions. Drain pasta, return to pot and immediately combine with spinach. Cover pot until spinach wilts.
In a medium bowl, make vinaigrette by combining vinegar, lemon juice, and garlic. Slowly whisk in oil. Stir in diced roasted red peppers, olives, and parsley; season to taste with salt and pepper.
To pasta and spinach, add chicken and 1/2 cup of dressing with lots of red peppers and olives. Stir well to combine, add additional dressing if necessary. Transfer to serving bowl or platter. Garnish with shaved Parmesan cheese.
Tomatoes can be substituted for the roasted red peppers.