Sunday, February 8, 2009

Tortellini Salad

Submitted by Phyllis Trimble

This sounds like something I would like to make for dinner on a hot summer day. Follow it up with a piece of cold pineapple pie...Yum!

1 package (9 oz) fresh cheese-filled spinach tortellini

2 small zucchini, sliced

2 small tomatoes cut into wedges

1 can (7 oz) artichoke hearts, drained and quartered

1 can (3-1/2 oz) sliced ripe olives, drained

1 pound shrimp, cooked, peeled and deveined

½ cup chopped fresh basil leaves

Grated parmesan cheese

Italian Herb Dressing (or anything that is spicey)

Cook tortellini as package directs, drain. In a large bowl, gently toss all ingredients except cheese. Sprinkle with parmesan.

Italian Herb Dressing: in small bowl, wish together ¾ cup olive oil, ¼ cur red wine vinegar; 1 clove garlic, minced; ¼ tsp dried tarragon leaves. Season with salt and cracked black pepper to taste. Makes about 1 cup.

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