Marinated tortellini

Yield: 8 Servings

Measure Ingredient
¼ cup White wine vinegar
¾ cup Olive oil
2 teaspoons Dijon mustard
2 teaspoons Lemon juice
¼ teaspoon Sugar
1 teaspoon Salt
¼ teaspoon Greek seasoning
¼ teaspoon Ground black pepper
1 dash Cayenne
14 ounces Can of Artichoke hearts
In water, drained, cut in 2
1 cup Small fresh mushrooms
1 cup Large pitted black olives
1 cup Bite-size pieces red bell
Pepper
9 ounces Pkg. fresh cheese tortellini
Cooked al dente, drained
1 tablespoon Rinsed drained capers
½ pounds Shrimp, cooked, peeled and
Deveined, OPTIONAL

In small bowl, combine vinegar, olive oil, mustard, lemon juice, sugar, salt, Greek seasoning, pepper, and cayenne. Whisk until well blended. In medium bowl, combine artichoke hearts, mushrooms, olives, bell pepper, tortellini, capers, and shrimp, if desired. Add reserved marinade and toss to coat. Marinate in refrigerator 3 hours.

Serve in lettuce-lined bowl with wooden picks.

Colorado Collage - 1995

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