Warm Tortellini Salad

This is the pasta salad that actually gets finished at the potluck. Warm cheese tortellini tossed with tender broccoli florets, cubes of creamy Havarti, sliced roasted red peppers, and a tangy Dijon vinaigrette.

The broccoli cooks right in the same pot with the tortellini during the last five minutes, so there’s barely any cleanup. Drain, toss with the cheese, peppers, and dressing while everything’s still warm, and you’re done.

It’s one of those meals that looks like you tried way harder than you actually did.

Kitchen Tips

• Toss everything together while the pasta is still warm so the Havarti gets slightly melty and the dressing soaks into the tortellini.
• Use jarred roasted red peppers for convenience. Drain and pat them dry before slicing.
• Fresh tortellini cooks faster than dried, so check the package times and don’t walk away from the pot.
• This holds up well for a couple of hours at room temperature, making it a solid option for cookouts and buffets.