Tortellini Salad with Sun-Dried Tomatoes
1/3 cup Oil packed sun-dried tomatoes
1 tablespoon of Oil reserved from the tomatoes
1/3 cup of Olive oil
1 tablespoon of lemon juice
2 Cloves garlic, minced
1 Jar (6 oz) marinated artichoke hearts
1/4 pound of cashews; toasted
1 pound of tortellini; cooked
Salt and freshly ground
Parmesan or Romano Cheese
Cost: $$ - Preparation Time: 15 minutes Difficulty Level: 2 - Servings: 4
1. Combine 1 tbsp of the liquid reserved from tomatoes, oil, lemon juice and
garlic in large bowl. 2. Stir in the tomatoes, artichoke hearts and cashews.
Add tortellini and toss thoroughly. Season with salt and pepper. 3. Toss
well, cover with plastic wrap, and refrigerate for 2-3 hours. Serve with
warm bread for a great lunch. You can also pass around fresh, grated
Parmesan or Romano cheese. Posted to The Gourmet Connection Recipe Page
Newsletter by Recipe Page Newsletter on Aug 24, 1997 |
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