Cold texas tortellini
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Tortellini (I used cheese) |
| 1 | cup | Olive oil |
| ¾ | cup | White wine vinegar |
| ½ | teaspoon | Pepper |
| 2 | Garlic cloves; minced | |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Cumin |
| 1 | teaspoon | Salt |
| 1 | dash | Tabasco (to taste) |
| 1 | cup | Diced green peppers |
| ¾ | cup | Diced red onions* |
| 2½ | cup | Chopped tomatoes** |
| 1 | cup | Minced parsley |
| 6 | tablespoons | Picante or barbecue sauce |
| 1 | cup | Grated Cheddar cheese |
| Shredded lettuce (opt'l.) | ||
Directions
*Original recipe called for 1 c. red onions but I thought the taste was too strong.
**Original recipe called for 2 c. tomatoes.
Add tortellini to a large pot of rapidly boiling salted water. Boil for about 25 minutes or until tender, stirring occasionally. Drain.
Mix all above ingredients, except Cheddar cheese and lettuce. Add tortellini; toss well. Chill; marinate 2 to 4 hours. Sprinkle with Cheddar cheese. Serve on bed of shredded lettuce (opt'l. - I just served as is).
Yield: 4 to 6 servings.
On back of 1 lb. box of Amore brand cheese tortellini. Distributed by Liberty/Ramsey Imports, Universal Foods Corp., Carlstadt, NJ 07072.
First had this at Dabo's in 1986 in Pensacola, FL. Valerie Sloane, one of the co-owners, gave the recipe to me. Tried at home on 06/18/87. Posted by Cathy Harned.