Belly Button Salad
Made with Asiago Caesar
Belly Button Salad

Made with Asiago Caesar

Ingredients:

  • 2 lbs. frozen cheese tortellini
  • 1 12 oz. bottle BRIANNAS Asiago Caesar Dressing
  • 1/2 cup extra virgin olive oil
  • 4 garlic cloves chopped
  • 1 English cucumber chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup black olives sliced
  • 1 cup crumbled feta cheese
  • 1/2 cup chopped fresh parsley, save 1/4 cup for garnish
  • 2 cups sliced cherry tomatoes
  • 1/4 cup chopped fresh basil
  • 1 cup chopped red onion
  • 1 cup chopped celery
  • Salt and pepper to taste

Directions:

  1. Cook tortellini until firm but done, al dente style
  2. Add olive oil and toss
  3. Add all chopped herbs and vegetables and toss
  4. Cover and refrigerate for 4 hours
  5. Add BRIANNAS Asiago Caesar Dressing to salad and toss
  6. Sprinkle with Feta cheese
  7. Add parsley garnish
  8. Serves 8-10
  9. Recipe submitted by Ellen Moffa-Ferry from Warminster, PA. She said, “My Grandson Alex loves to eat pasta when he comes to his Mom Moms house. One day I asked him what kind of pasta he would like to have for dinner, and he replied “belly buttons!" I was not sure exactly what he meant but then he showed me the frozen cheese tortellini. This was my inspiration for making Belly Button Salad. Alex likes the “belly buttons” dipped in your dressing and sprinkled with grated cheese. He is a very picky eater, as most 3 year olds are, but he sure knows and loves the flavor of BRIANNAS Dressing on his Belly Buttons.”

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