Tortellini Roquefort Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Appetizers, Pasta, Salads | 6 | Servings | |
INGREDIENTS
| 1/2 | lb | Cheese tortellini |
| 1 | T | Olive oil |
| 1 | Sweet red pepper, julienne | |
| 1 | Sweet yellow pepper, julienne | |
| 1 | Head broccoli, tips only | |
| cut into small florets | ||
| 4 | Green onions, diagonally | |
| sliced | ||
| 1 | c | Chopped fresh parsley |
| Freshly ground black pepper | ||
| 1/4 | lb | Roquefort cheese, crumbled |
| 1/4 | c | Grainy Dijon mustard |
| 1 3/4 | c | Mayonnaise |
INSTRUCTIONS
Cook tortellini in boiling, salted water until al dente. Drain well; toss with olive oil. When cool, toss with peppers, broccoli, green onions, parsley, black pepper and Roquefort. Whisk mustard and mayonnaise together in a small bowl. Toss with the tortellini mixture; chill until serving time. Serves: 6 - 8 Source: Good Friends Cookbook Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 16, 1999
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 505
Calories From Fat: 334
Total Fat: 37.7g
Cholesterol: 39.6mg
Sodium: 821.1mg
Potassium: 179.3mg
Carbohydrates: 37.6g
Fiber: 1.5g
Sugar: 5.6g
Protein: 6.6g