 |
|
Spicy Tortellini Salad
Yield: 4 Servings
500 g pork and veal tortellini
2 carrots
1 red pepper (capsicum)
1 green pepper (capsicum)
250 g baby mushrooms, chopped
1/4 cup black olives, sliced
1/4 cup olive oil
1/4 cup white vinegar
2 garlic cloves, crushed
1/4 cup chopped fresh basil
2 Tbsp Parmesan cheese, grated
1 Tbsp tomato paste
Add tortellini to large pan of boiling water, boil, uncovered until
just tender; drain and rinse tortellini under cold water, drain
again. Cut carrots and peppers into thin strips. Combine tortellini,
uncooked vegetables and olives in bowl, pour over dressing.
Combine oil, vinegar, garlic, basil, parmesan and tomato paste in
bowl, mix well.
|
|
Tortellini Pasta 06