An ancient Pennsylvania Dutch custom claims that eating pork roast with sauerkraut on New Year’s will bring good luck. Sauerkraut is offered with the pork as a symbol of good fortune and the pig as a symbol of rooted into the new year. It’s a flavorful ritual that makes you feel wonderful, and it can be exactly what you need to start the new year. Serve with dumplings or mashed potatoes.
| Servings: | 12 |
| Yield: | 12 appetizer size servings |
Ingredients
- 20 ounces cheese tortellini
- ⅓ cup red wine vinegar
- ¾ cup olive oil
- 1 ½ tablespoons prepared Dijon-style mustard
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 4 green onions, thinly sliced
- salt to taste
- ground black pepper to taste
- 1 cup black olives
- 6 tablespoons grated Parmesan cheese
Instructions
- Cook tortellini according to package directions–al dente.
- While tortellini is cooking, prepare marinade. Combine vinegar, mustard, garlic, basil, chopped parsley, onions, and salt and pepper to taste.
- Drain tortellini and rinse in cold water. Pour marinade over tortellini, add olives (and optional ingredients, see above) and refrigerate. When ready to serve, add Parmesan and some fresh parsley for garnish, if desired. Serve with toothpicks.
Nutrition Facts
| Calories | 250 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 312 mg |
| Sugars | 1 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent as written
Neither my husband nor my son thought it was good.
I made this the night before. Added more dressing before serving. Also added a can of artichokes. Loved it!
The flavor was good, but there was too much oil. It puddled on the plate, which was rather unappetizing. I let it marinate in the dressing for 8 hours, so perhaps it needs an overnight soak.
Simple and tasty. My roommate said it smelled good, too.
One of my favorite all-time summer salad recipes. I also add grape tomatoes also.
Made this for the frist time on sunday it was excellent. The dressing didn’t seem to taste much but after drizzling it and mixing it in the salad it was wonderful. I added cubed mozz cheese and sliced pepperoni, along with articokes, red and yellow peppers and a chopped purple onion to it. Delish. will make again. awesome.
I made this as a pasta salad and thought it had a very nice flavor. I left out olives (don’t like them) and replaced them with cherry tomatoes. I also cut back on the oil (to about 1/2 cup) b/c I knew 3/4 cup would be too much for me. I also only used 1 tbsp. of mustard since I didn’t want that flavor to be overpowering the vinegar and garlic. The only reason I am giving this four stars is because I did have to make changes to it to suit my tastes, but I did really enjoy it. Thanks for the recipe, Nancy 🙂
Too much oil and too much garlic for my taste.
Wonderful appetizer. keep stirring it.
Use bottled Italian dressing in a pinch in place of making this dressing.
This is wonderful! I hate dijon mustard so, I used stone-ground instead. Delicious!!!
I made these using balsamic vinegar, a little less oil than called for, and used jack daniel’s spicy mustard. I put them in a ziploc bag to marinate and let them sit in the fridge for almost 24 hrs before serving. everyone loved them!
I have served this over and over again at some different parties we have thrown. Everyone loves them. The only thing I do differently is that I double the marinade otherwise everything else is the same.
I tossed shrimp in with this and brought it to a function – was a huge hit, and the first thing to go!
i actually had my own recipe for the salad but needed a dressing and this one was excellent!!! i used the tortellinis with sundried tomatoes, olives, and yellow/orange/green bell peppers w parmesan cheese. everyone always loves it!
My mom loves this recipe – I would add some halved cherry tomatoes and maybe some quartered mozarella balls next time. Definitely a side dish – we liked it so much.
this recipe was great! absolutely nothing wrong with it. It was full of flavor and looked beautiful. I did substitute half of the black olives with chopped up grilled red peppers. It was wonderful!
I thought this was rather bland. I did not have garlic or black olives. I replaced basil with dill because I thought it would go well with the cucumbers I added. The leftovers that had marinated overnight did taste a little better, but this still wasn’t a keeper for me.
I really liked this recipe, but I changed a few things. First, I cut the oil to 1/2 a cup and added another TBS. of mustard, and a dash of sugar too. I sauted the garlic with shallots and red peppers and fresh corn. Added raw halved grape tomatoes and it made more of a salad, but it was super!! The fresh basil is the perfect finish along with fresh grated parm. cheese!
This was very good