This recipe was a bit of an experiment, but was deemed successful when a self-proclaimed pasta salad hater loved it.
6
Servings
7
Ingredients
2
Comments
Ingredients
- 16 ounces Cheese Tortellini, Frozen
- 12 ounces Artichoke Hearts, Canned
- 2 ¼ ounces drain Black Olives, Sliced, Canned
- 2 cups halve Cherry Tomatoes
- ½ cups slice Onion, Red
- 2 ½ cups peel and dice Cucumber
- 12 fluid ounces Caesar Dressing
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Cook pasta according to package directions in salted boiling water.
- 4756091 Upgrade to a paid membership 26701 to unlock all instructions 3619
- 4056830 Upgrade to a paid membership 94680 to unlock all instructions 91671
- 883387 Upgrade to a paid membership 46321 to unlock all instructions 61721
- 6864217 Upgrade to a paid membership 67817 to unlock all instructions 51801
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 2899421 Upgrade to a paid membership 5261 to unlock all instructions 12718
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Cook pasta according to package directions in salted boiling water.
- Drain and rinse with cold water.
- Add veggies and dressing.
- Chill for an hour before serving.
2 Comments
Join the discussionCan this pasta salad be frozen?
It can be. My suggestions on freezing pasta salads can be found here: http://onceamonthmom.com/pasta…