Copyright Thomas Saaristo  All Rights Reserved
Tortellini pasta salad with shrimp & andouille sausage
This salad was devised years ago from leftovers. You can continue the tradition by
cooking the vegetables and any proteins the day before, covering with plastic wrap
and refrigerating until you are ready to cook the pasta and bring everything together

1 tablespoon canola oil
1 yellow pepper, stemmed and diced
1 Vidalia onion, peeled and diced
2 stalks celery, cleaned and diced, include any fresh leaves
1 pound 21 -25 shrimp, shelled, deveined, steamed and chilled then diced into thirds
1 15 ounce bag frozen cheese tortellini
2 Andouille sausages, grilled and diced
6 - 8 sun dried tomatoes packed in oil, coarsely chopped
1/4 cup chopped fresh parsley
1/4 teaspoon minced fresh thyme leaves
1 teaspoons House salt
Black peppercorns in a pepper mill
1 cup Hellmanns mayonnaise
2 teaspoons white wine vinegar

Heat a saute pan over medium high heat for 2 minutes. Add the oil, swirl to coat the
pan and heat until shimmering. Add the bell pepper and oil and a pinch of salt. Toss to
gloss with the oil and cook, stirring occasionally, until the peppers just begin to
soften. Remove from the heat and transfer to a dish to cool to room temperature

Bring a large pot of water to the boil. Slowly add 1/4 cup House salt followed by the
pasta. Give the pasta a stir and cook just until the first couple of tortellini come to the
surface. Drain the pasta and tumble into a bowl of cold water or rinse under cold
running water to cool them down. Drain completely

Add the peppers, onion, celery, and tomatoes to a large bowl. Add the shrimp, pasta,
Andouille, parsley and thyme and toss everything together. Season with salt and

Whisk the mayonnaise smooth in a medium bowl and whisk in the vinegar. Pour the
dressing over the salad and fold everything together until fully combined

Cover the Tortellini pasta salad with shrimp & andouille with plastic wrap and
refrigerate 4 hours or up to 8 to allow the flavors to meld