The Manual

Name: The Manual
Ingredients: 1 (15 fluid ounce) can white (cannellini) beans drained & rinsed; 2 mini cucumbers (or 1/2 English cucumber) chopped; 1-2 tablespoons red onion chopped; 1/2 red bell pepper chopped; 10 ounces little tomatoes (grape, cherry, etc.) halved; 1/3 cup Kalamata olives pitted & chopped; 1 tablespoon fresh parsley chopped; 1/2 teaspoon dried oregano; 1/2 cup crumbled feta cheese; 1 tablespoon olive oil; 1 tablespoon red wine vinegar; Salt & pepper to taste; 4 Beetroots medium; 2 cups water; 1½ tbsp sesame oil; 1 onion medium, thinly sliced; 1 tbsp ginger fresh, grated; 1 tsp cumin powder; 1 green chilli large; 1 tbsp lemon juice fresh; 1/4 cup almonds plain, chopped; 20 long wooden skewers; (1) 9 ounce package cheese tortellini; 1/2 cup zesty Italian salad dressing; 1/2 teaspoon tabasco sauce (optional, but it adds a nice kick); 40 olives (I used Kalamata but any kind you enjoy will work); 40 grape tomatoes; 40 thin slices Genoa salami; 20 baby mozzarella balls; 40 pieces basil, torn

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Step 1

Add all ingredients to a salad bowl and toss. Adjust ingredients as needed (e.g. more oil or vinegar). Serve right away or chill first (flavors will meld more).

Step 2

Cook tortellini according to package directions; drain and quickly rinse in cold water. In a large resealable plastic bag, combine the tortellini with salad dressing and hot sauce, seal the bag, and turn it around a few times to coat; refrigerate for at least 15 minutes and up to 4 hours.

Step 3

When ready to assemble, drain and discard any remaining marinade.

Step 4

For each skewer, I threaded an olive, tomato, basil, tortellini, basil, folded salami slice, mozzarella ball, tortellini, basil, folded salami piece, artichoke heart, tomato, olive. You can switch up the arrangement if you like, but I find this order is visually appealing and delicious.

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