Summer in a bowl!
SUMMER PASTA SALAD
1 pound tricolor tortellini
1 small red onion (finely chopped)
1 orange bell pepper (seeded and chopped)
1 pint cherry tomatoes (halved)
2 celery stalks (chopped)
1 garden cucumber (chopped)
1/2 pound salami (cut into 1/2-inch cubes)
1/2 pound provolone (cut into 1/2-inch cubes)
1 bunch basil (roughly chopped)
2 tablespoons dill (roughly chopped)
2 tablespoons parsley (roughly chopped)
1 cup Hidden Valley® Cucumber Ranch
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper (to taste)
Fill a large pot with water, bring to a boil, add tortellini and cook according to package instructions. Drain and allow to cool.
In a large bowl, stir together the red onion, celery, bell pepper, tomatoes, cucumber, salami, provolone, basil, dill and parsley. Add the cooled tortellini, the Hidden Valley® Cucumber Ranch, red wine vinegar and stir until evenly coated. Season with salt and pepper. Serve immediately or cover and chill until ready to serve.
Tip: Perfect dish to make ahead before serving. Use your favorite pasta in this recipe!