Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (9 ozs.) refrigerated cheese-filled tortellini |
| 1 \N | 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 |
| ⅛ teaspoon | Pepper |
| 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