Apr 4, 2008

Tortellini and Sausage Salad

This is recipe that we received from my mother-in-law, Jan. Actually, James had the recipe for awhile, I just didn't know it. I had a long time ago at her house and it was so yummy. I've made it a few times, but this was definitely the best. It takes a little bit of prep work, but it is SO worth it. We eat it for lunch or dinner, it's great as leftovers. Yum!



I'll give the recipe as my MIL gave it to James, and I'll note my changes in red. Also, I'm sitting in our closet as I type this because the tornado sirens keep going off. And when the weathermen for all of Metro Atlanta say street names in YOUR neighborhood, you jump into the closet. So yes, I am blogging from a closet. Nice.



Tortillini Sausage Salad

5 T. vegetable oil, divided (I use olive oil and only about 2 1/2 - 3 tbsp.)
1 pkg. Italian sausage links (I used Kelibasa.)
1 pkg. 9 oz cheese tortilli (I used a 16 oz. bag and I could have had more!)
1 6 1/2 oz. jar marinated artichokes - reserve marinade
1/2 c. black olives - sliced
1/2 c. feta, crumbled
1 clove garlic minced
1 tsp. dried basil (For both the basil and the dill, fresh would be great if you have it.)
1/4 tsp. dried dill
1/4 c. green onion
1/2 c. torn/chopped fresh spinach leaves (Out of a 5 oz. bag, I used 3/4 of it. I chopped it roughly.)
1 pint cherry tomatoes, halved
white wine vinegar

1. Heat 1 tablespoon oil over medium high and add sausage. (I cut my Keilbasa up first.)
2. Brown 8 to 10 minutes, turning occasionally.
3. Reduce heat and cook 8 to 10 minutes more, turning once. (I cook it for about 10 minutes total. I also used this pan to make a sauce, don't clean it yet!)
4. Cool and cut into 1/4 inch slices.
5. Cook tortellini and drain.
6. Toss the tortellini in 1 tbsp. oil. (I didn't do this.)
7. Combine tortellini, sausage, olives, feta, artichoses, green onions, and tomatoes, spinach.
**This is what I did differently this time. I used the pan I cooked the Keilbasa in. It had a good amount of oil it in. I added the garlic and cooked that quickly. Then I added the other seasonings and abut 1 tbsp. vinegar and the marinade. I whisked that togehteer and gathered all the brown bits from the bottom of the pan. This is what I poured over the tortillini and sausage. The cooked garlic was better than raw garlic - it was yummy and I'll do it this way from now on.)
8. Which together 1/4 c. reserved marinade, 3 tbsp. oil, vinegar, garlic, basil and dill.
9. Pour over sausage mixture.
10. Refrigerate several hours.
11. Add spinach 20 minutes before serving. (I add the spinach with the sausage, olives, etc.)


2 comments:

Nina said...

Looks great! The pictures are very nice.

KinderDazed said...

Yum! Obviously it was the Keilbasa that did it! ( well.. and you....)

I would love to try this one!

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