Hannaford's Tuscan Tortellini Salad

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 

1. Preheat oven to 350 degrees
2. Cook Tortellini, to al dente according to instruction, drain, rinse with cold water, and chill. 
3. Place bread cubes on parchment lined baking sheet. Sprinkle with 2 Tablespoons olive oil and salt and pepper, tossing with hands to combine. 
4. Bake bread in preheated oven for 10 to 12 minutes. Set aside to cool. 
5. In a large bowl, place 6 Tablespoons olive oil, 3 Tablespoons Balsamic vinegar, salt and pepper, and whisk together. 
6. To the bowl, add prepared sun-dried tomatoes, salami, garlic, basil, cubed bread, cooked tortellini, and stir to combine. 
7. Sprinkle with Parmesan, serve, and enjoy!