GUEST RECIPE FEATURE


Submitted by: JAY WESTBROOK
BEAUTIFUL FOWL RIVER on MON LUIS ISLAND, ALABAMA USA



Tailgating TORTELLINI SALAD w/ Prosciutto & Tri-Color Peppers

This time of year this recipe makes a perfect tailgating recipe, but, of course, can be served anytime of year!

1 small package Italian prosciutto  (only 2 slices are used)
Extra virgin olive oil, for the salad dressing mix
Apple cider vinegar, for the salad dressing mix
1 small package Good Seasons Italian Salad Dressing Mix
1 (16-oz.) package spinach cheese tortellini
½ large sweet red pepper, diced
½ medium green pepper, diced
½ large yellow or orange pepper, diced
½ package grape tomatoes, halved
1 tsp. dried basil leaves

 

 

 

Tear 2 slices of the prosciutto by hand into shreds & set aside.  Make the Good Seasons Italian Salad Dressing Mix according to the direction on the package & mix very well; set aside.  Cook the tortellini exactly by the package directions.  Do not overcook!  Immediately drain the tortellini & pour it back into the cooking pot along with enough of the Italian salad dressing to coat all of the hot tortellini, but not drown it.  Add all of the remaining ingredients & stir to blend.  Add a little more salad dressing, only if needed.  Cover & refrigerate until serving time.

For this photo, I used a 20-oz. package of refrigerated Mixed Cheese Tortellini & I added the prosciutto.  Jay used a non-refrigerated package of tortellini when he made it for tailgating.  I tasted it before he took it to the game.  Yummm!  Jay recommends rinsing the tortellini 3 times after cooking to wash off some starch.  I don’t do this.  He is a great cook & I’m a decent one; so “choose your poison”!  To rinse or not to rinse, is the question?  It’ll probably be delicious either way.  He & Melody took this to a tailgating party last weekend & their team WON!   War Eagle!!  Joe, Scotty, & I won too; we got to have a weekend visit with their 5 ½ year old twins.  They are beyond cute, so says their doting grandmother.

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