I found this recipe in the monthly Hannaford flyer and it was a perfect part of our meal planning for Baby's high school graduation. I made a veggie version and a meat version to meet the needs of our guests. It was also easy for the pickier eaters to weed out what they didn't want to eat. I am just disappointed I didn't make more because it was gone when I came home hungry after moving Baby out of his dorm room!
Ingredients
1 package frozen tri-color Tortellini, cooked according to instructions and chilled
1/2 loaf sour dough bread, cubed
Salt and Pepper
Olive oil
Balsamic Vinegar
1/2 cup Julienne Sundried Tomatoes in Oil, chopped
Salami, 3/4 cup hard, chopped
2 garlic cloves, minced
2 Tablespoons fresh basil, chopped
Grated Parmesan
Process
- Preheat oven to 350 degrees
- Cook Tortellini, to al dente according to instruction, drain, rinse with cold water, and chill.
- Place bread cubes on parchment lined baking sheet. Sprinkle with 2 Tablespoons olive oil and salt and pepper, tossing with hands to combine.
- Bake bread in preheated oven for 10 to 12 minutes. Set aside to cool.
- In a large bowl, place 6 Tablespoons olive oil, 3 Tablespoons Balsamic vinegar, salt and pepper, and whisk together.
- To the bowl, add prepared sun-dried tomatoes, salami, garlic, basil, cubed bread, cooked tortellini, and stir to combine.
- Sprinkle with Parmesan, serve, and enjoy!
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