Tortellini salad
Yield: 4 servings
Ingredients:
- 1 pk (7 ounces) dried 1 ts Dried basil leaves -Cheese-filled tortellini 2 c Bite-size pieces spinach
- 1/4 c Olive or vegetable oil 1/4 c Pine nuts or slivered almond
- 1/4 c Wine vinegar -Toasted
- 2 tb Grated parmesan cheese 1 md Bell pepper cut into strips
- 1 tb Chopped fresh or
Instructions:
Cook tortellini as directed on package. Rinse in cold water and drain. Shake oil vinegar cheese and basil in tightly covered container. Pour over tortellini. Cover and refrigerate about 2 hours or until chilled. Toss with remaining ingredients. Serve with freshly ground pepper and additional Parmesan cheese if desired. 4 SERVINGS (1-1/4 CUPS EACH); 250 CALORIES PER SERVING.
