Print This Recipe Print This Recipe

Hawaiian Tortellini Salad

1 (19 oz.) bag frozen cheese tortellini pasta
2 orange bell peppers, finely diced
1 English cucumber, diced
1/2 med. red onion, finely diced
12 oz. (about 2 heaping cups) ham, diced
1 (14 oz.) can pineapple tidbits in 100% pineapple juice, divided

1/2 C. mayonnaise
1/2 C. sour cream
1/2 c. pineapple juice (reserved from the can of pineapple tidbits)
1 T. granulated sugar ( I used a bit more)
1 T. Dijon mustard
1 t. Gourmet Garden garlic paste or fresh grated garlic
2 t. Gourmet Garden ginger paste or fresh grated ginger
1 t. black pepper
salt to taste

Bring a large pot of water to a boil. Cook tortellini according to package directions. Drain and set aside once cooked.

Chop ham and vegetables and set aside. Combine salad ingredients in a large bowl. Set aside.

In a pint size mason jar add dressing ingredients. Shake until dressing is combined. Pour dressing over salad and gently toss with salad tongs until well coated.

Serves 8

From Donna Elick–The Slow Roasted Italian

Print This Recipe Print This Recipe

Sparkling Gelatin Fruit Salad

1 envelope unflavored gelatin
1 1/2 C. white grape juice, divided
1 1/2 C. sweet wine or additional white grape juice
1/4 C. sugar
1 can (15 oz.) mandarin oranges, drained
1 C. green grapes, halved
3/4 C. fresh raspberries

In a small saucepan, sprinkle gelatin over 1/2 C. juice, let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the wine, sugar and remaining juice. Cook and stir until sugar is dissolved.

Pour into a 1 1/2 quart serving bowl. Refrigerate until set but not firm, about 1 hour. Fold in the oranges, grapes and raspberries. Refrigerate until firm.

Serves 6

From Taste of Home