Tortellini and artichoke pasta salad

Yield: 1 servings

Measure 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
\N \N Salt and Pepper

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

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