This is a version of one of the most well-received dishes I make for get-togethers. It's also extremely versatile. We have learned that we much prefer to add the dressing to the tortellini the night before (or at least several hours). Sometimes it requires a little more dressing on the final mix (because it soaks up), but it really boosts the blending of the flavors. I also (like others) use fresh baby spinach. It's also great with cucumber. I like to add cooked chicken pre-marinated in the dressing or this amazing NY Italian Sausage from a local meat shop. I usually use Ken's Lite Northern Italian or Ken's Lite Caesar. We do much prefer shredded Parmesan to the grated, but that's just personal taste. I also add pepper, garlic powder, and onion powder to taste. I love the cherry or grape tomatoes in it - the color is beautiful and they add a lot to the taste. I do leave them whole, partly because they look better to me and are still easy to eat, and partly because my husband doesn't care for them and they are easy to pick out that way. I ALWAYS double this recipe, even for small groups, because there is never enough. With the exception of the spinach, it all holds really well as leftovers, so if I leave some at home for later, I don't put the spinach in it then. All in all, this is a fantastic dish - easy, versatile, pretty, and a little different.
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This is a version of one of the most well-received dishes I make for get-togethers. It's also...