Tortellini salad

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Steve H

Epic Pitmaster
Original poster
OTBS Member
SMF Premier Member
Feb 18, 2018
11,894
13,806
Newark New York
Making a favorite salad of ours. I dreamed this up years ago. And we have it occasionally.

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I use 1 pound of cheese tortellini. Cook it per package directions. Then rinse/cool. Then add fresh Basil to it. I don't measure. About 15 leaves I guess. I cut up Roma tomatoes. As many as you like. I do not add them until I'm ready to serve it. I don't like how they get if there is leftovers for the next day. As much red onion as you like. For the meat. I'll make a large batch of Teriyaki chicken for various meals ahead of time. Simple recipe. Teriyaki and boneless, skinless breasts. Let it marinate for 24 yours. I used 4 breasts for this. The dressing is again quite simple.
1/4 cup of balsamic vinegar and olive oil. Add half dozen ripped basil leaves to it. And let it rest for 30 minutes.

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Touch early for me. But it's 5:00 somewhere!

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Mixed up. And into the fridge. Tonight's menu is burgers and the salad. Nothing fancy with the burgers. Smash burgers on onion roll.
 
Love this idea. Wife looked at it and said yum. I kinda think just the mushrooms, basil & noodle might be a killer itself.
 
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Looks tasty, a nice pesto works as a nice dressing if you need to switch it up.

I've thought about that. But the wife doesn't like Pesto. I could separate some. And do that though. Next time I'll try that!
 
Nice job on the salad great idea adding the meat,I've had with the shrooms before and sometime with broccolli
Richie
 
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Yeah but it was probably Yuengling Lager. The locals like myself are blessed with access to Yuengling Premium, Lord Chesterfield Ale and Porter.

The salad looks great and if'en you don't mind I'm going to borrow this recipe and make it for my better 1/2 and kiddo when they return from the beach.

Like for sure!

I don't mind at all. I hope you and your's enjoy it!
 
Damn Steve....that looks REAL good. I'm planning burgers tonight and may have to make a run to our little grocery store to get some 'shrooms. Fantastic looking salad ad a big LIKE!!

Adding another salad to the rotation,
Robert
 
Yeah but it was probably Yuengling Lager. The locals like myself are blessed with access to Yuengling Premium, Lord Chesterfield Ale and Porter.

LANCE!! Great to see you. It's been a while...or maybe I'm just not hanging out in the right places :emoji_laughing: How you been? Side note....I made your steak and spinach last week for dinner again. We sure do love that stuff!!

Robert
 
Hey all. That bowl in the picture isn't mushrooms. It is the teriyaki chicken. I don't put mushrooms in this. I brought this to work. And people thought the same thing. When I do the chicken. I let the marinade cook down with the bird. Which causes the thick color on the outside. It does look like shrooms though.
 
Was just looking at some shrink-wrapped, cooked teriyaki chicken breast that I saw in the deep freeze...now I know what to do with it. Like!
 
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