"raymond" > wrote in message
...
> 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
=================
Thank you I printed it out. I will give it a try.