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Tailgate Treasures: Football Primavera

September 15, 2017

This dish is so hearty that it can stand alone as a quick entrée!

1 (9-oz.) pkg. refrigerated cheese tortellini
About 6 oz fresh asparagus spears, trimmed and chopped into 1-1/2 inch pieces (about 2 c.)
1/2 c. extra-virgin olive oil
1/3 c. red wine vinegar
2 tsp. granulated sugar
2 tsp. Dijon mustard
1/2 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. ground black pepper
2 cloves garlic, minced
4 oz. ham, cut into julienne strips
4 oz. genoa or hard salami, cut into julienne strips
1 pint grape tomatoes, halved
1 c. canned quartered artichoke hearts, drained
1/2 c. chopped green onions
1/2 c. chopped flat-leaf parsley
1/4 c. shredded Parmesan cheese

1. Cook tortellini according to package directions, adding asparagus during last minute of cooking. Drain, rinse under cold running water and drain again.
2. Meanwhile, whisk together olive oil, vinegar, sugar, mustard, oregano, salt, pepper and garlic in a large bowl. Stir in tortellini, asparagus, ham, salami, tomatoes, artichoke hearts, onions and parsley.
3. Cover and chill for at least 4 hours and up to 12. Sprinkle with Parmesan cheese just before serving.


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