Tortellini salad - gh_9407
6 servings
Ingredients
| Quantity | 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 | 6oz jars marinated artichoke hearts, drained | |
Directions
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