Tortellini and artichoke pasta salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | packs | Cheese or Chicken stuffed Tortellini |
| 4 | eaches | Whole Marinated Artichoke Hearts |
| 2 | eaches | To 3 Tb. Roasted Red Pepper or Pimento, diced |
| 4 | eaches | Tb. Reduced calorie Mayonnaise |
| 1 | each | Tb. Dijon Mustard |
| 1 | each | Tb. Parmesean Cheese, grated |
| 2 | eaches | Tb. Basil, chopped |
| 2 | eaches | Tb. Parsley, chopped |
| Salt and Pepper | ||
Directions
Cook tortellini, rinse and drain well. Toss with 1 Tb. of the marinated artichoke liquid to keep from sticking together. More may be added for flavoring of desired. Drain artichokes Cut into chunks.
Combine remaining ingredients and toss gently in a large bowl to combine. Refigerate if not served immediately. Note - Canned non-marinated artichokes can also be used - in that case, use some olive oil to keep the pasta from sticking together and a little bit of vinegar may be needed to give the salad a kick.
TO ALL Submitted By PAUL GUIDO SUBJ TORTELLINI RECIPES WANTED On 06-19-95