|1 pack||(9 ozs.) refrigerated cheese-filled tortellini|
|1||Pacage; (9 ozs.) refrigerated cheese-filled spinach tortellini|
|⅔ cup||Italian dressing|
|2 tablespoons||Chopped fresh basil leaves|
|1 tablespoon||Freshly grated Parmesan cheese|
|2 tablespoons||Capers; drained|
|2 mediums||Carrots; sliced, (1 cup)|
|2 mediums||Green onions; chopped|
Cook and drain regular and spinach tortellini as directed on package. Rinse with cold water; drain.
Place tortellini and remaining ingredients in glass or plastic bowl; toss to coat with dressing. Cover and refrigerate about 2 hours or until chilled. Toss before serving.
Makes 6 servings at about 385 calories per serving Anyway - I make a similar salad with cooked and drained cheese filled tortellini, drained dark red kidney beans, and sauteed onions and celery.
The dressing is a mixture of olive oil, Italian Herb seasoning and a little sugar.
I don't have any measurements for this salad as I basically make it from whatever I have on hand at the time - sometimes adding in fresh tomato wedges, sometimes using a spinach or the colorful spiral noodles with or instead of the tortellini, sometimes using Great Northern Beans instead of and sometimes with the dark red kidney beans. Sometimes I even add in little cubes of cheese. Is always a favorite at the spreads I take it to.
Posted to recipelu-digest by gbdowns@... on Mar 15, 1998
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