Sunday, October 4, 2009

Tortellini Salad

In a shaker jar, mix: ¼ c. olive oil, 3 tbs. lemon juice, ½ tsp. salt, ½ tsp. ground mustard, ¼ tsp. crushed red pepper, 1 crushed garlic clove.

Cook an 18 oz. pkg. of tortellini. Toss with dressing while warm and cool. Add:
1 small diced red onion
2 tbs. chopped parsley
1 diced red pepper
1 diced green pepper
1 tbs. toasted pignoli
Mix well and chill, let sit at room temp. 15 min. before serving.

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