28
May
10

Recipe of the Week

Tortellini Salad

2 lb frozen or fresh tortellini
3 green onions chopped
1/2 lb fresh mushrooms sliced
1 can large black olives
Chiffonade* of fresh basil leaves (10)
16 oz Italian salad dressing (bottled – I recommend Bernstein’s – or homemade)
1/4 cup grated parmesan or Romano cheese

Cook tortellini al dente (follow package directions). Rinse thoroughly with cold water. Drain completely. Combine tortellini with remaining ingredients. Toss well. Refrigerate overnight. Toss again before serving. If mixture is too dry, add more dressing, 1/2 cup at a time.

* Stack basil leaves and roll lengthwise, creating a straw. Slice along the width, making fine strips.

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