Fresh tortellini salad

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

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