Yield: 6 Servings
Measure | Ingredient |
---|---|
12 ounces | Tortellini, spinach-filled, frozen |
3 tablespoons | Red wine vinegar |
1 teaspoon | Dried basil |
1 teaspoon | Dijon mustard |
¼ teaspoon | Salt |
⅛ teaspoon | Ground pepper |
1 clove | Garlic; minced |
½ cup | Olive oil |
¼ cup | Parsley; finely chopped |
3 ounces | Dry salami; cut in thin strips |
1 \N | Red bell pepper; seeded and sliced |
2 tablespoons | Pine nuts; toasted |
2 tablespoons | Parmesan cheese; grated |
\N \N | Boston lettuce leaves |
Recipe by: the California Culinary Academy Preparation Time: 1:20 1. Cook tortellini according to package directions. Drain, rinse with cold water, and drain again. Set aside.
2. In a large bowl mix vinegar, basil, mustard, salt, pepper, and garlic. Using a whisk or fork, gradually beat in oil until well combined.
3. Lightly mix in tortellini, parsley, salami, pepper, pine nuts (if used), and cheese. Cover and refrigerate for 1 hour or longer to blend flavors. Serve on lettuce leaves.