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TORTELLINI SALAD 18 oz. fresh green tortellini (cheese or meat filled) 1 small can sliced black olives, drained 2 tomatoes, cored, seeded and cut into 1/2-inch dice 1 Tbsp. dried coriander 1/2 medium red onion, thinly sliced 1/2 c. Parmesan cheese, grated 1 1/2 c. White Vinaigrette (recipe to follow) Cook the tortellini in boiling, salted water until al dente. Drain and cool. Toss the tortellini with remaining ingredients, taking care not to break the pasta. Make this salad well ahead of serving time to allow the pasta to absorb the vinaigrette flavors. (Do not overcook the pasta; it will fall apart when tossed with the other ingredients.) White Vinaigrette Dressing: 1/2 c. white wine vinegar salt to taste white pepper to taste 1 Tbsp. sugar 1/2 tsp. tarragon 1/2 tsp. basil 1/2 tsp. dill 1/2 tsp. marjoram 1 shallot, minced 2 Tbsp. Dijon-style mustard 1/2 c. extra virgin olive oil 1 c. vegetable oil In blender (except for oils), mix everything together. Add the olive oil in a slow steady stream. Add the vegetable oil in the same manner. Continue blending until the oil is thoroughly mixed into the dressing. Refrigerated, this will keep for weeks. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |