made by Miranda
This is an easy but delicious summery salad that I KNOW I ate long ago at Emily's beach house, but she has no rememberance of it...who knows where it came from but it was great and here's what i came up with from what I tasted (or perhaps imagined I tasted).
Ingredients:
1 lb uncooked cheese tortellini
6-8 oz fresh baby spinach
8-10 oz polish keilbasa
1 cup cherry tomatoes, halved
1/4 cup grated parmesean cheese
Drizzle of olive oil
Cook the tortellini according to package directions being careful not to overcook (test pasta atleast 2 minutes prior to recommended cooking time). Drain and place in a large serving bowl.
Heat a large saute pan over medium heat and drizzle in a titch of olive oil. Slice your keilbasa into little disks about 1/8-1/4 inch thick. Working in batches so you dont crowd the pan, brown the keilbasa on both sides in your saute pan. Don't stir them too much, just add them to the pan and then flip them when they are browned. As they are done, add them to the bowl with the tortellini. Don't wipe out your keilbasa pan.
Wash spinach well and add that to your saute pan. Cover with a lid and let it wilt slightly. This will only take a minute or maybe less. Add the spinach to your bowl.
Add the tomatoes to your saute pan and cook just until warmed through, maybe a minute. Add the tomatoes to your bowl, as well, then top with parm.
Toss and serve!
Note: If your keilbasa is leaner (like turkey keilbasa) you may need a drizzle of olive oil over the salad. Salad can be eaten warm, room temp, or cold. Serves 6-8.
1 lb uncooked cheese tortellini
6-8 oz fresh baby spinach
8-10 oz polish keilbasa
1 cup cherry tomatoes, halved
1/4 cup grated parmesean cheese
Drizzle of olive oil
Cook the tortellini according to package directions being careful not to overcook (test pasta atleast 2 minutes prior to recommended cooking time). Drain and place in a large serving bowl.
Heat a large saute pan over medium heat and drizzle in a titch of olive oil. Slice your keilbasa into little disks about 1/8-1/4 inch thick. Working in batches so you dont crowd the pan, brown the keilbasa on both sides in your saute pan. Don't stir them too much, just add them to the pan and then flip them when they are browned. As they are done, add them to the bowl with the tortellini. Don't wipe out your keilbasa pan.
Wash spinach well and add that to your saute pan. Cover with a lid and let it wilt slightly. This will only take a minute or maybe less. Add the spinach to your bowl.
Add the tomatoes to your saute pan and cook just until warmed through, maybe a minute. Add the tomatoes to your bowl, as well, then top with parm.
Toss and serve!
Note: If your keilbasa is leaner (like turkey keilbasa) you may need a drizzle of olive oil over the salad. Salad can be eaten warm, room temp, or cold. Serves 6-8.
