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Tortellini Salad
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Serves 4
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| 2 lbs |
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Ripe tomatoes, peeled, seeded, chopped |
| 1 lb |
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Cheese tortellini, cooked until tender but firm, rinsed with cold water |
| 1-16oz. jar |
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Artichoke hearts, marinated, drained, quartered |
| 1/2 cup |
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Burgundy Olives ™, whole |
| 3 tbsp |
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Capers, drained |
| 40 each |
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Basil leaves, torn into pieces |
| 2-3 drops |
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Balsamic vinegar |
| 2 tbsp |
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Extra virgin olive oil |
| 4 oz. |
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Parmesan cheese, shaved |
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Salt and pepper to taste |
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| To Prepare Salad: |
| 1. |
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Toss together in a large bowl; tortellini, tomatoes, artichoke hearts, capers and basil. |
| 2. |
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Season with balsamic vinegar, olive oil and salt and pepper.
Let cool completely. |
| 3. |
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Let cool completely. |
| 4. |
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Add Burgundy olives and shaved Parmesan. Toss again. |
| 5. |
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Serve. |
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Back to Main Recipe Menu |
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