| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | California | 6 | Servings | |
INGREDIENTS
| 12 | oz | Tortellini, spinach-filled |
| Frozen | ||
| 3 | tb | Red wine vinegar |
| 1 | ts | Dried basil |
| 1 | ts | Dijon mustard |
| 1/4 | ts | Salt |
| 1/8 | ts | Ground pepper |
| 1 | Clove garlic — minced | |
| 1/2 | c | Olive oil |
| 1/4 | c | Parsley — finely chopped |
| 3 | oz | Dry salami — cut in thin |
| Strips | ||
| 1 | Red bell pepper — seeded | |
| And sliced | ||
| 2 | tb | Pine nuts — toasted |
| 2 | tb | Parmesan cheese — grated |
| Boston lettuce leaves |
INSTRUCTIONS
1. Cook tortellini according to package directions. Drain, rinse with cold water, and drain again. Set aside. 2. In a large bowl mix vinegar, basil, mustard, salt, pepper, and garlic. Using a whisk or fork, gradually beat in oil until well combined. 3. Lightly mix in tortellini, parsley, salami, pepper, pine nuts (if used), and cheese. Cover and refrigerate for 1 hour or longer to blend flavors. Serve on lettuce leaves. Recipe By : the California Culinary Academy From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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