Recipe - Pasta Salad Wsun-Dried Tomatoes

Waldine Van Geffen VGHC42A
1/3 cup Oilpk tomatoes; drain, chop
1 tablespoon Oil from tomatoes
1/3 cup Olive oil
1 tablespoon Lemon juice
2 cl Garlic; minced
6 ounce Jar marinated artichoke
hearts; drained
One fourth pound Cashews; toasted
1 pound Tortellini; freshly cooked
x Salt and pepper

Combine 1 T marinade reserved from tomatoes, oil, lemon juice and garlic in
large bowl. Stir in tomatoes, artichoke hearts and cashews. Add tortellini
and toss thoroughly. Season with salt and pepper. Let stand 1 hour. (Can be
prepared 1 day ahead. Cover and refrigerate. Bring to room temperature
before serving.) (wrv)

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