Tortellini Pasta Salad and Mixed Greens with Apples, Grapes and Pecans Drizzled with Maple Cider Vinaigrette

Who doesn't love a good salad you can bring to a potluck or serve as a BBQ side? Ever Ready has you covered with two terrific recipes. Depending on the number of servings needed, each recipe can easily be increased. 

Tortellini Pasta Salad 

Cook's Notes:

This salad doubles as a weeknight dinner, summer lunch, picnic, or BBQ. The blend of flavors complements each other. It is a real winner. The recipe called for using refrigerated cheese tortellini, but cheese ravioli works well too.  

This recipe is customizable with different veggies. I used a prepared dressing as a timesaver and really liked this Sweet Vidalia Onion as it paired well with salad ingredients. The recipe serves six.

Ingredients:

• 20 oz. package of refrigerated cheese tortellini or ravioli
• 9 slices of bacon cooked crisp and crumbled 
• 1-1/2 cups cherry tomatoes, halved
• 1 cup diced English cucumbers
• 1 avocado, diced 
• 1 cup mini red and yellow peppers, diced 
• 1/2 cup red 0nions, diced
• 1/3 cup Parmesan cheese
• 1 cup broccoli florets
• Optional 1/3 cup black olives, diced
• Dressing Creamy Vidalia Sweet Onion

Directions:

• Mix all ingredients and lightly fold in enough dressing so ingredients are moistened. 
• Chill for 30 minutes.

Mixed Greens with Apples, Grapes and Pecans Drizzled with Maple Cider Vinaigrette

Cook’s notes: Maple Cider Vinaigrette is enough for 4-5 salads.

Salad Ingredients:

• Mixed greens about 6-8 cups to serve 4-5 people (I used a combination of baby spinach leaves and chopped Romaine)
• 1 large Granny Smith apple and 1 Honeycrisp apple, diced
• 1/cup red onions, thinly sliced
• 1-1/2 cup halved red seedless grapes
• 1 cup candied pecans or toasted pecans
• 1/2 cup dried cranberries
• Optional: ½ cup crumbled blue or feta cheese

Salad Dressing Ingredients:

• 3 tablespoons apple cider vinegar
• ¼ cup pure maple syrup
• 1 teaspoon apple pie spice mix
• 1 teaspoon Dijon mustard
• 1 large garlic clove, minced
• Salt and pepper to taste
• ½ cup Extra Virgin Olive Oil or canola oil

Salad Directions:

Mix greens with apples, grapes, onions, cranberries, and pecans.

Dressing Directions:
In a blender, add all ingredients and gradually add olive oil. Mix well, cover, and refrigerate dressing until needed.

It's festival time for me, and Ever Ready will return on Monday. 

If in the area come find me in the author's book arts section. This year, we are having a free raffle drawing of 30 donated books by participating authors.