Garth's Pasta Salad
12 ounces rotini pasta
12 ounces fresh spinach and cheese tortellini
2 dozen grape tomatoes, halved
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 ounces Cheddar, shredded
3 tablespoons olive oil
Directions
In a large saucepan, bring 4 quarts of water to a boil. Add the rotini, reduce to a low boil and cook to the desired doneness, about 10 minutes, adding the tortellini during the last 6 minutes of cooking. Drain and transfer to a large bowl.
Toss the tomatoes with the salt and pepper in a small bowl.
While the pasta is still warm, add the tomatoes, Cheddar and oil and toss to combine. Serve warm.
Adapted from "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood © Clarkson Potter 2008. Provided courtesy of Trisha Yearwood. All rights reserved.
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Total Time: 30 min
Prep: 10 min
Cook: 20 min
Yield:6 servings
Level:Easy
Ingredients
Prep: 10 min
Cook: 20 min
Yield:6 servings
Level:Easy
Ingredients
12 ounces rotini pasta
12 ounces fresh spinach and cheese tortellini
2 dozen grape tomatoes, halved
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 ounces Cheddar, shredded
3 tablespoons olive oil
Directions
In a large saucepan, bring 4 quarts of water to a boil. Add the rotini, reduce to a low boil and cook to the desired doneness, about 10 minutes, adding the tortellini during the last 6 minutes of cooking. Drain and transfer to a large bowl.
Toss the tomatoes with the salt and pepper in a small bowl.
While the pasta is still warm, add the tomatoes, Cheddar and oil and toss to combine. Serve warm.
Adapted from "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood © Clarkson Potter 2008. Provided courtesy of Trisha Yearwood. All rights reserved.
Source: Food Network
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Rhonda in MO
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Posted by: Rhonda Allison-Gray <rhonda.allisongray@gmail.com>
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