Recipe - Cold Texas Tortellini

1 pound Tortellini (I used cheese)
1 cup Olive oil
Three fourths cup White wine vinegar
One half teaspoon Pepper
2 Garlic cloves; minced
1 teaspoon Chili powder
1 teaspoon Dry mustard
1 teaspoon Paprika
One half teaspoon Cumin
1 teaspoon Salt
1 ds Tabasco (to taste)
1 cup Diced green peppers
Three fourths cup Diced red onions*
2 One half cup Chopped tomatoes**
1 cup Minced parsley
6 tablespoon Picante or barbecue sauce
1 cup Grated Cheddar cheese
Shredded lettuce (opt'l.)

*Original recipe called for 1 c. red onions but I thought the taste was too
strong.

**Original recipe called for 2 c. tomatoes.

Add tortellini to a large pot of rapidly boiling salted water. Boil for
about 25 minutes or until tender, stirring occasionally. Drain.

Mix all above ingredients, except Cheddar cheese and lettuce. Add
tortellini; toss well. Chill; marinate 2 to 4 hours. Sprinkle with Cheddar
cheese. Serve on bed of shredded lettuce (opt'l. I just served as is).

Yield: 4 to 6 servings.

On back of 1 lb. box of Amore brand cheese tortellini. Distributed by
Liberty/Ramsey Imports, Universal Foods Corp., Carlstadt, NJ 07072. First
had this at Dabo's in 1986 in Pensacola, FL. Valerie Sloane, one of the
coowners, gave the recipe to me. Tried at home on 06/18/87. Posted by
Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini