Yackman's Tortellini

Balsamic Vinaigrette Tortellini 


  • This recipe is “borrowed” from Scott Locorini and enhanced with a few twists of my own.
  • It is a favorite that I serve at home as well as on paddling trips. It is a little fussier than some other meals, so save it for a day when you are off the water early and the weather’s nice.  
  • You will need two stoves (two burners) for this meal.
  • Leave no trace.  You must carry out all packaging materials and garbage.  Use ziplock bags to hold ingredients and reduce waste.


  • 1 or more packages of dried tortellini – any type (I like three cheese tortellini)
  • 1 package of pre-cooked bacon
  • 1 sweet onion
  • 1 bottle of roasted red peppers (Alt. One package julienne cut sun dried) tomatoes 
  • Several cloves of garlic or freeze dried garlic
  • 1 bottle of balsamic vinaigrette dressing (I use Newman’s Own)

Cooking/Serving Directions:

  • Boil tortellini as per package directions
  • While the tortellini is cooking, dice an onion and begin to sauté it.  
  • Cut the bacon strips into bite sized pieces and add to the onions.  
  • Cut the peppers into short strips and add to the mix.
  • Add minced garlic to taste.  
  • Cook for five minutes or so.
  • Drain the tortellini, leaving it in the cooking pan
  • Add the sautéed ingredients.  Mix thoroughly.
  • Add dressing to taste and serve hot.

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 © Don Yackel 2020