My good friend, Nikki Merritt, served this at one of our vestry meetings. It was a hit! Thank you, Nikki.
1 (19 oz) pkg frozen cheese tortellini
1 (19 oz) pkg frozen cheese ravioli
1 ½ cups canola or olive oil
½ – ¾ cup red wine or balsamic vinegar
1 TBS oregano
1 ½ TBS basil
1 tsp Nature’s Seasoning
1 (14 oz) can diced tomatoes, drained
3 green onions, green parts only, finely chopped
Optional: mushrooms, artichoke hearts, red/yellow bell peppers (chopped), boiled shrimp or chicken (chopped)
Boil tortellini and ravioli according to package directions, less 1 minute. Meanwhile, in a large bowl, whisk oil and next 4 ingredients. Drain and cool pasta. Add tomatoes, onions and any optional ingredients to cooled pasta. Toss gently with dressing and refrigerate several hours before serving.
Note: Salad is best if made one day in advance. If prepared in advance, mix the salad well before serving. You may use fresh, whole tomatoes, broken apart well instead of canned tomatoes.