| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | 1 | Servings | |
INGREDIENTS
| 1 | pk | (9 ozs.) refrigerated cheese-filled tortellini |
| 1 | Pacage; (9 ozs.) refrigerated cheese-filled spinach tortellini | |
| 2/3 | c | Italian dressing |
| 2 | tb | Chopped fresh basil leaves |
| 1 | tb | Freshly grated Parmesan cheese |
| 2 | tb | Capers; drained |
| 1/8 | ts | Pepper |
| 2 | md | Carrots; sliced, (1 cup) |
| 2 | md | Green onions; chopped |
INSTRUCTIONS
Cook and drain regular and spinach tortellini as directed on package. Rinse with cold water; drain. Place tortellini and remaining ingredients in glass or plastic bowl; toss to coat with dressing. Cover and refrigerate about 2 hours or until chilled. Toss before serving. Makes 6 servings at about 385 calories per serving Anyway - I make a similar salad with cooked and drained cheese filled tortellini, drained dark red kidney beans, and sauteed onions and celery. The dressing is a mixture of olive oil, Italian Herb seasoning and a little sugar. I don't have any measurements for this salad as I basically make it from whatever I have on hand at the time - sometimes adding in fresh tomato wedges, sometimes using a spinach or the colorful spiral noodles with or instead of the tortellini, sometimes using Great Northern Beans instead of and sometimes with the dark red kidney beans. Sometimes I even add in little cubes of cheese. Is always a favorite at the spreads I take it to. Posted to recipelu-digest by gbdowns@usa.net on Mar 15, 1998
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