Halibut Tortellini Salad

Halibut Tortellini Salad

A quick, satisfying meal

When you have leftover halibut filets or steaks a simple easy way to use the leftovers is to put them into a tortellini salad.  How the halibut was cooked matters little, this sweet white fish will add flavor to the salad and make a quick meal.  If you don't have leftover cooked halibut, you can cook it quickly on the grill or on the stove top in a heavy skillet.  Halibut takes less than 10 minutes to cook over hot coals or a medium high stove element.  Allow the halibut to cool before adding it to the rest of the ingredients.
 
What You'll Need
 
1 large pack fresh cheese tortellini, cooked
1 - 2 cups cooked halibut, steak or filet
1 cup feta cheese
1 jar seasoned artichokes
1 diced onion
1 diced red pepper
1 diced green pepper
1/2 cup shredded carrots
1/4 cup sliced Black Olives
4 Tbs. White Wine Vinegar
6 Tbs. Olive oil
 
Cook the tortellini according to package directions and drain.  Cut the cooked halibut into 1 inch chunks.  Break up the feta cheese into small pieces.  Mix all ingredients in a large bowl.  Cover and chill for several hours or overnight. This will serve four as a main dish or eight as a side.
 
This is one of those pasta salads that only get better the longer it is allowed to sit and chill.  It will keep three to four days in the refrigerator.
 
Variations include substituting chicken, pork, Italian sausage or small pepperoni for the halibut.  Or leave the fish or meat out and serve as a side dish for any meal. This also applies to the vegetables, you can substitute with what you have on hand, i.e., green olives for black, red peppers for green, etc.