Tortellini salad - gh_9407

Yield: 6 servings

Measure Ingredient
2 packs 15oz cheese tortellini frozen
1 large Carrot
1 medium Redpepper
½ large Bunch basil (about 1 cup loosely packed leaves)
2 tablespoons Red wine vinegar
1 tablespoon Olive or salad od
2 teaspoons Prepared MU.Stard
¾ teaspoon Salt
1 teaspoon Coarsely ground black pepper
2 \N 6oz jars marinated artichoke hearts, drained

ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: 1. Prepare tortellini as label directs; drain.

2. Meanwhile, cut carrot and red pepper into matchstick-thin strips.

Reserve a few sprigs basil for garnish; coarsely chop remaining basil.

3. In lg bowl, with fork, mix vinegar, oil, mustard, salt, and pepper. Add tortellini, carrot, red pepper, basil and artichoke hearts; toss to coat. Garnish with basil sprigs. Cover and refrigerate if not serving right away.

Each serving: About 525 calories, 16 9 fat, 67 mg cholesterol, 1035 mg sodium.

Good Housekeeping/July'94/scanned & fixed by DP & GG

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