Thirteen years ago, just after Bella's birth (celebrated last weekend), my dear friend Julie brought my family this delicious meal as a Sunshine Meal. Sunshine Meals were a great service for new moms to receive a week's worth of meals after returning from the hospital via our wonderful Mom's Club.
I fell in love with the flavor combination and the fact that this recipe could be served either hot or cold and still taste incredible. It's easily portable and could also make for a perfect picnic or tailgating meal.
Julie's Turkey Italian Sausage and Tortellini Salad
Recipe from my dear friend, Julie Bautista
Ingredients:
5 tablespoons oil, divided (I use grapeseed or olive oil)
1 package fresh turkey sweet Italian sausage links
1 package tortellini (the original recipe called for cheese tortellini but Julie and I prefer portabella mushroom tortellini)
1 jar (6-1/2 ounce) marinated artichoke hearts, drained (reserve marinade)
1/2 cup sliced Kalamata olives (or ripe black olives)
1/2 cup crumbled feta cheese
1/4 cup sliced green onions
6 sundried tomatoes, packed in oil, drained and cut into strips (about 1/4 cup)
2 tablespoons rice wine vinegar or white wine vinegar
1 clove minced garlic
1 teaspoon dried basil leaves, (or 1-2 Tablespoons of fresh basil added in is amazing)
1/4 teaspoon dried dill weed
1/2 cup torn fresh spinach leaves
Instructions:
1. Heat 1 tablespoon of oil in large skillet over medium heat. Add turkey sasusage and brown 8-10 minutes, turning occasionally. Reduce heat to low, cover and continue cooking 8-10 minutes more, turning once. When cool, cut sausage into 1/4 inch thick slices.
2. Meanwhile, cook tortellini in large saucepan according to package directions. Drain, rinse and toss with 1 tablespoon of oil.
3. Combine tortellini, sausage, artichoke hearts, olives, feta, green onion and tomatoes in large bowl.
4. In small bowl whisk together the reserved marinade (1/4 cup), the remaining 3 tablespoons oil, vinegar, garlic, basil and dill weed. Pour dressing over sausage tortellini mixture.
5. Refrigerate for several hours. To serve, stir in spinach and let stand at room temperature for 30 minutes.
Makes 6 (1-1/3 cup) servings.
