recipe // ranch tortelloni salad

This is a quick and easy pasta salad recipe that I whipped up for Thanksgiving. Most of the ingredients were things I already had in my pantry and it's got a lot of flavor! I altered a pasta salad recipe I'd tasted at work and this was the result! I don't tend to measure accurately when I cook, so it's a lot of guesswork and working to your own tastes, but this is the gist!

Ingredients:
1 family size package of tortelloni or tortellini
1 packet of ranch dressing seasoning
1 package of cherry tomatoes, cut into quarters
3 tablespoons of olive oil
Large spoonful of mayo
Handful of shredded parmesan cheese
Splashes of red wine vinegar and lemon juice
Parsley, to taste
Black pepper, to taste
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Cook the tortelloni as the package suggests, then drain the water and toss the pasta with some olive oil so it doesn't stick to itself. I then spread mine on a cookie sheet and put it in the fridge to cool completely.

Once it was cool, I put it in a bowl and added the spoonful of mayo and mixed it all together. I added the ranch in stages - some seasoning, stir, more seasoning - until the package was empty. I didn't want it clumping into the crevices of the pasta. At this point I stirred in the parsley and black pepper, too.

I added the tomatoes next, along with the red wine vinegar and lemon juice. Use these sparingly at first - it's mainly to cut the salt of the seasoning packet! You can always add more to taste later.

The parmesan was the last thing I added, sprinkling it in and stirring for adequate distribution.

Store it in the fridge and enjoy!

This is super easy to customize - you can add cucumber, olives, different cheese, more spices, anything you want!


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