Recipe - Fresh Tortellini Salad

1 pack (9 ozs.) refrigerated
cheesefilled tortellini
1 Pacage; (9 ozs.)
refrigerated cheesefilled
spinach tortellini
2/3 cup Italian dressing
2 tablespoon Chopped fresh basil leaves
1 tablespoon Freshly grated Parmesan
cheese
2 tablespoon Capers; drained
1/8 teaspoon Pepper
2 md Carrots; cut or sliced up , (1 cup)
2 md Green onions; chopped

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 recipeludigest by gbdowns@usa.net on Mar 15, 1998