My wonderful sister-in-law came to visit one hot summer weekend and she was gracious enough to make this salad for us! We served it with smoked ribs, baked beans, and crispy oven-fried potatoes. So good!
I had to run a few other errands while she made it, so I don’t have any fun prep pictures. I’m also guessing on some of the measurements- particularly the dressing. Add a little at a time- you can always add more!
Tortellini & Artichoke Salad
from Krista McC.
1 bag frozen tortellini
1 6-7.5 oz. jar marinated artichokes
1/2 red pepper
3-4 green onions
1 small jar sliced black olives
4 slices bacon
1 bottle creamy Italian dressing
Cook the tortellini according to the instructions on the packages; drain and set aside to cool. Chop the artichokes into bite-sized pieces. Dice the red pepper and green onion; fry and crumble the bacon. Drain the black olives and cut in half (optional).
In a large bowl, carefully fold all of the ingredients except the dressing with a spatula. Add the dressing a little at a time; fold thoroughly to cover all ingredients. Cover and chilli in the fridge for 2 hours or overnight. Keeps for 4-5 days covered in the fridge.