| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Appetizers, Salads, Pasta |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Cheese tortellini |
| 1 |
tb |
Olive oil |
| 1 |
|
Sweet red pepper, julienne |
| 1 |
|
Sweet yellow pepper,julienne |
| 1 |
sm |
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
CJHARTLIN@MSN.COM
DRESSING
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
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