savory tortellini salad

Categories: Salads
Yield: 6 Servings

Measure	Ingredient
12 ounces	Tortellini, spinach-filled, frozen
3 tablespoons	Red wine vinegar
1 teaspoon	Dried basil
1 teaspoon	Dijon mustard
¼ teaspoon	Salt
⅛ teaspoon	Ground pepper
1 clove	Garlic; minced
½ cup	Olive oil
¼ cup	Parsley; finely chopped
3 ounces	Dry salami; cut in thin strips
1	Red bell pepper; seeded and sliced
2 tablespoons	Pine nuts; toasted
2 tablespoons	Parmesan cheese; grated
	Boston lettuce leaves

Recipe by: the California Culinary Academy Preparation Time: 1:20 1. Cook tortellini according to package directions. Drain, rinse with cold water, and drain again. Set aside.

2. In a large bowl mix vinegar, basil, mustard, salt, pepper, and garlic. Using a whisk or fork, gradually beat in oil until well combined.

3. Lightly mix in tortellini, parsley, salami, pepper, pine nuts (if used), and cheese. Cover and refrigerate for 1 hour or longer to blend flavors. Serve on lettuce leaves.