Recipes: Variations on seven-layer salad

  • Updated: August 27, 2014 - 4:39 PM

Quinoa, edamame and orange-ginger dressing jazz up this seven-layer salad. (Brenton Gospodarek/MCT) ORG XMIT: 1156135

LAYERED VEGGIE TORTELLINI SALAD

Serves 8.

Note: This recipe came courtesy of James Schend, food editor at Taste of Home. The addition of pasta and Parmesan dressing gives an unexpected twist to a traditional seven-layer salad.

• 1 (16 oz.) pkg. frozen cheese tortellini

• 2 c. broccoli florets

• 2 c. cherry tomatoes

• 2 celery ribs, finely chopped

• 1 (2 1/4 oz.) can sliced black olives, drained

• 1 c. shredded Cheddar cheese

• 3/4 c. mayonnaise

• 3 tbsp. grated Parmesan cheese

• 2 tbsp. lemon juice

• 2 tbsp. heavy whipping cream

• 1 tsp. dried thyme

Directions

Cook tortellini according to package directions; drain and rinse in cold water.

In a 2 1/2-quart glass bowl, layer the tortellini, broccoli, tomatoes, celery, olives and Cheddar cheese.

To prepare dressing, whisk together the mayo, Parmesan, lemon juice, cream and thyme. Spoon over salad. Cover and refrigerate until serving time.

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