On Tue, 05 Jun 2007 16:11:25 GMT, "pfoley" >
wrote:

>I am looking for a tortellini salad recipe; I don't have one. I was
>thinking it might be a good side dish to take along to a cookout. Does
>anyone have one they like and would care to share?
>

I scanned the page from my binder and I'll post it to
alt.binaries.food. The recipe states spinach tortellini but of course
use any tortellini you want. I usually use plain tortellini, but I
have mixed spinach and tomato tortellini to add color for parties. I
omit the shrimp unless I'm making it as an entree, which is not often.
I usually substitute sun dried tomatoes for red bell peppers. I have
also substituted a whole fresh chopped red bell pepper and I liked the
result. Gives some added crunch. I always use fresh basil and have
never made it with thyme. I sometimes substitute Paul Newman's Italian
dressing for the vinaigrette and I like the result. One cup of
vinaigrette for a pound of pasta is a lot for my tastes, so I always
start with 1/2 cup and add more until it looks and tastes right. I
have doubled and tripled this recipe for parties and both worked well.
I've had this recipe for years and I make it often and as you can see
I change it according to what I have on hand and what appeals to me
when I make it. Most important note is to use good parmesan and not
that powdered stuff in the green shaker.

Spinach Tortellini Salad

Salad

1 lb spinach tortellini
1 1/2 cups freshly grated parmesan cheese
1/2 cup green olives, chopped
1/2 cup black olives, chopped
1/2 to 1 lb shrimp, boiled and shelled
1 1/2 cup vinaigrette, recipe follows
pepper to taste
4 oz fresh chopped basil or thyme
1 jar roasted red bell peppers packed in oil

1. Cook pasta according to package directions. Do not overcook or
tortellini will fall apart. Run pasta under cold tap water to stop the
cooking.

2. Toss with cheese, olives, shrimp (if using) and vinaigrette. Add
pepper, herbs, and peppers and toss.

3. Mix and serve. Or make ahead and chill, but best when served at
room temperature. If I use shrimp, I serve chilled.

Vinaigrette

1/4 cup cane vinegar (I use apple cider vinegar)
1 tsp Dijon mustard
3/4 cup oil (I use olive oil)
1 tsp sugar
pepper to taste

1. Mix vinegar and mustard in a bowl
2. Beat in the oil
3. Taste and adjust seasonings
4. Cover and store in refrigerator

Makes 1 cup

Raymond