Tortellini Salad - Gh_9407 Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 package: 15oz cheese tortellini,
1 tbsp: Olive or salad od,
-frozen,
2 tsp: Prepared MU.Stard,
1 large: Carrot,
3/4 tsp: Salt,
1 medium: Redpepper,
1 tsp: Coarsely ground black pepper,
1/2 large: Bunch basil, (about 1 cup
2: 6oz jars marinated artichoke,
-loosely packed leaves),
-hearts, drained
2 tbsp: Red wine vinegar,
Directions:
ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY:
1. Prepare tortellini as label directs; drain.
2. Meanwhile, cut carrot and red pepper into matchstick-thin strips.
Reserve a few sprigs basil for garnish; coarsely chop remaining basil.
3. In lg bowl, with fork, mix vinegar, oil, mustard, salt, and
pepper. Add tortellini, carrot, red pepper, basil and artichoke
hearts; toss to coat. Garnish with basil sprigs. Cover and
refrigerate if not serving right away.
Each serving: About 525 calories, 16 9 fat, 67 mg cholesterol, 1035 mg
sodium.
Good Housekeeping/July94/scanned & fixed by DP & GG
Source from luhu.jp
1. Prepare tortellini as label directs; drain.
2. Meanwhile, cut carrot and red pepper into matchstick-thin strips.
Reserve a few sprigs basil for garnish; coarsely chop remaining basil.
3. In lg bowl, with fork, mix vinegar, oil, mustard, salt, and
pepper. Add tortellini, carrot, red pepper, basil and artichoke
hearts; toss to coat. Garnish with basil sprigs. Cover and
refrigerate if not serving right away.
Each serving: About 525 calories, 16 9 fat, 67 mg cholesterol, 1035 mg
sodium.
Good Housekeeping/July94/scanned & fixed by DP & GG
Source from luhu.jp