Tortellini Fontina Salad

I have no business making a cold pasta salad during the month of March in Michigan. I am begging for the weather Gods to dump lots of snow and ice. Regardless it's been a long and ridiculous winter. Yes I am a grown woman and consciously elected to live in a cold state but this winter was just too much. This is a relatively basic salad that could use whatever green vegetables one has on hand. Peas are my favorite and call out spring. To save time one could use a bottled dressing but I think homemade allows you to control the vinegar or acid. Store bought dressings usually are to white vinegary for me.

Tortellini:

1 16 oz. package of tri-colored tortellini cooked per package instructions

1/2 pint of cherry tomatoes

1 cup frozen peas cooked and cooled

1/4 fontina cubed

1/4 cubed grated parmesan

1/2 tablespoon olive oil

salt and pepper

Dressing or sustitute 2 cups of bottled Italian Dressing:

1/4 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon shallots

pinch of red pepper flakes

Prepare tortellini per package instructions. Meanwhile heat 1/2 tablespoon olive oil in saute pan, add tomatoes season with salt and pepper and cook for a few minutes until tomatoes brown slightly. Heat peas per package instructions and drain well. Cube the fontina, grate the Parmesan. Drain tortellini and rinse with cold water. Ensure all water is removed. Combine pasta, tomatoes, peas and cheeses. For the vinaigrette, combine olive oil and vinegar add the shallots. Mix the pasta mixture with the vinaigrette. Allow to cool at room temperature and refrigerate overnight.