Recipes from the Grapevine Cottage

Recipes --> Salads --> Muriel's Mushroom Pasta Salad

Muriel's Mushroom Pasta Salad

Wondering what to take to the pitch-in on the 4th? Here is a quick and easy recipe from Winette Patty that she got from Muriel (whomever Muriel might be). She brought this to a summer party and it was very tasty. Anyway, it was written on a stained and well-used piece of notebook paper which means it must be good.

Serves 6

1 8-ounce package mushroom tortellini (in the refrigerated food section)
1/2 pound fresh green beans (could also use asparagus or broccoli)
1 red or yellow pepper, de-seeded, cut vertically into thin slices
1 package portabella mushrooms (cut into chunks)
1 medium Vidalia onion, chopped into medium size pieces
1/3 cup parmesan cheese
Approx. 1/2-3/4 cup Italian dressing (bottled or prepared from a dry mix)
2 garlic cloves, minced
3 tablespoons olive oil balsamic vinegar (to taste)

Prepare tortellini per package instructions. While tortellini is cooking, sauté garlic, peppers, onions and mushrooms in olive oil until tender crisp. Add a splash of balsamic vinegar toward the end of the sautéing. Blanch the green beans for about 6 minutes. Mix everything together, add the Italian dressing, and sprinkle with Parmesan cheese.

Can be served immediately after preparation, or chilled. If serving later, reserve part of the Italian dressing to add right before serving.