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Salad: 2 ounces fresh pea pods, sliced diagonally 1 (7-ounce) package refrigerated cheese-filled tortellini, cooked and chilled 1/2 cup Asiago cheese, grated 1 large tomato, chopped Salt and pepper to taste Mustard Basil Vinaigrette: 1/2 cup olive oil 3 tablespoons white wine vinegar 2 1/2 tablespoons Dijon mustard 3 tablespoons fresh minced basil 2 tablespoons chopped green onion 1 garlic clove, minced 1/2 teaspoon sugar Salad: Plunge peas into boiling water to cover; drain. Rinse with cold water; drain again. Combine blanched pea pods, chilled tortellini, and next 4 ingredients in a large bowl. Add Mustard Basil Vinaigrette, tossing to coat. Cover and let stand at room temperature at least 30 minutes. Serve at room temperature. Mustard Basil Vinaigrette: Whisk together all ingredients in a small bowl. Yield: 6-8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: 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. |