I’m so stinkin’ excited right now!
I’m going away for the weekend to Chicago all by myself! Now I truly wish I was going with a bunch of girlfriends for a fun time on the town but I’m not. I’ll be “working” all weekend.
The International Housewares Show is this Saturday – Tuesday and I am going to see all of the cool new things that will be on the store shelves by summer. Gadgets and appliances and décor and specialty food. I can hardly contain myself. Oh and there is also the opportunity to see cooking demonstrations by Paula Deen, Cat Cora and Duff Goldman. See why I’m so stinkin’ excited to be “working” all weekend!
And since I’m considered Internet Media now with this whole blog thing, I get to take my camera. So come next week I hope to share with you some of the cool finds I found (did you follow that?) so you can start saving those pretty little pennies of yours to purchase everything I highlight. That is if I remember to use my camera. Sometimes when I get excited, I forget to take photos. I’ll do my best to remember for you.
Here’s how you can possibly be a little part of my “working” weekend. Do you have anything in particular in your house that needs attention (other than your spouse – I can’t help you there) like organization in your cupboards, gadgets for certain tasks, appliances, specialty foods, cookbooks, etc.? Tell me what you would love to see in the stores this year and I’ll do my best to scout it out for you. Leave a comment by Friday night and then check back next week to see what I found.
Now onto today’s recipe.
This pasta salad was almost too easy to make. I first boiled the water for the tortellini and while that was a going I cut up my broccoli and red peppers and washed the cherry tomatoes. By the time I was done with that, my tortellini was done. I threw it all together, poured on some packet Ranch dressing that I doctored up a bit and within 20 minutes I had a salad ready to go into the fridge to cool and let the flavors blend in.
It’s one of those recipes that you can throw together and pull out of the fridge when you have a “working” weekend ahead.
Don’t forget to leave a comment telling me what to “work” on this weekend and we’ll see you next week!
Creamy Vegetable and Tortellini Pasta Salad
Yield: 12 - 15 servings if used as a side dish.
Prep Time: 20 minutes
Total Time: 20 minutes
Make this salad your own. Add any type of vegetables you like. Throw in some chicken and/or cheese to make it a more complete meal. The possibilities are endless.
I used a packet of Ranch dressing mix and doctored it up but you can easily use a bottle of your favorite dressing to add different flavors.
1 - 19 ounce package of cheese tortellini – cooked al dente according to package directions
1 1/2 cups of cut up broccoli
2 red bell peppers cut up into bite sized pieces
1 cup cherry tomatoes
.4 ounce Ranch Dressing Mix packet
1 cup milk
1 cup of mayo or Miracle Whip
1 teaspoon onion salt
1 tablespoon minced garlic
1. Bring water to a boil and cook your tortellini according to package directions. When done, pour into a strainer and run cold water over cooked pasta to cool it down.
2. While pasta is cooking, wash and cut up vegetables.
3. Mix Ranch dressing mix, milk, mayo, onion salt and minced garlic together in a bowl.
4. When everything is ready, combine pasta and vegetables in a large bowl.
5. Pour about 3/4 cup of dressing over mixture and stir until everything is covered. If more dressing is needed, add enough until all of the mixture is slightly covered in dressing.
6. Store in an airtight container in the fridge for at least 3 hours to let the pasta completely cool and the flavors of the dressing to set in. Can easily be made up the day before you want to use.
Store pasta salad in an airtight container for up to 3 days. Leftover Ranch dressing mix can be stored in an airtight container in the fridge for 3 - 4 weeks.
Adapted from a recipe my friend Ila described to me. Thanks Ila!