Tortellini salad with sun-dried tomatoes

Yield: 1 Servings

Measure Ingredient
⅓ cup Oil packed sun-dried tomatoes; drained, chopped
1 tablespoon Oil reserved from the tomatoes
⅓ cup Olive oil
1 tablespoon Lemon juice
2 \N Cloves garlic; minced
1 \N Jar (6 oz) marinated artichoke, hearts; drained
¼ pounds Cashews; toasted
1 pounds Tortellini; cooked
\N \N Salt and freshly ground pepper to taste
\N \N Parmesan or Romano Cheese (optional)

Cost: $$ - Preparation Time: 15 minutes Difficulty Level: 2 - Servings: 4 1. Combine 1 tbsp of the liquid reserved from tomatoes, oil, lemon juice and garlic in large bowl.

2. Stir in the tomatoes, artichoke hearts and cashews. Add tortellini and toss thoroughly. Season with salt and pepper.

3. Toss well, cover with plastic wrap, and refrigerate for 2-3 hours. Serve with warm bread for a great lunch. You can also pass around fresh, grated Parmesan or Romano cheese. Posted to The Gourmet Connection Recipe Page Newsletter by Recipe Page Newsletter <newsletter@...> on Aug 24, 1997

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