Patio Party: Tortellini Trifle

Tortellini Trifle

This impressive combination of pasta and crisp vegetables is a summer favorite.  You can use any of your family’s favorite dressing for this entrée.  I have included mind, a Dijon Vinaigrette with no sugar or salt or mayo, making it a safe option for outdoor dining.  Enjoy this beautiful and hearty trifle at your next celebration.

16 ounces frozen tri-colored cheese tortellini, cooked according to package directions

2 cups broccoli, blanched

2 cups cherry tomatoes, halved

1 cup green bell pepper, chopped

1 large can of black olives

1 cup shredded cheddar cheese

1 - 2 cups dressing of choice

In a trifle dish, layer half of the tortellini, broccoli, tomatoes, green pepper, olives and cheese. Spoon dressing over the top and repeat the layers. Top with more dressing and the shredded cheese. Cover the trifle and refrigerate.  Serves 8 - 10.

Suggested dressing:

Dijon Vinaigrette

1/2 chopped onion

1 tablespoon Dijon mustard

¼ cup + 1/8 cup apple cider vinegar

2/3 cup olive oil

Blend all ingredients in a food processor. You can keep the dressing refrigerated in a tight-lid jar for several weeks.

                       In gratitude to two dear friends, Ann and Linda, for being supportive,
                                 encouraging, appreciative and enthusiastic taste testers.