Title: Tortellini Salad
Categories: Mexican Italian
Yield: 4 Servings
| 1 | pk | (7 ounces) dried Cheese-filled tortellini |
| 1/4 | c | Olive or vegetable oil |
| 1/4 | c | Wine vinegar |
| 2 | tb | Grated parmesan cheese |
| 1 | tb | Chopped fresh or |
| 1 | ts | Dried basil leaves |
| 2 | c | Bite-size pieces spinach |
| 1/4 | c | Pine nuts or slivered almond Toasted |
| 1 | md | Bell pepper, cut into strips |
Cook tortellini as directed on package. Rinse in cold water and drain.
Shake oil, vinegar, cheese and basil in tightly covered container. Pour
over tortellini. Cover and refrigerate about 2 hours or until chilled. Toss
with remaining ingredients. Serve with freshly ground pepper and additional
Parmesan cheese if desired. 4 SERVINGS (1-1/4 CUPS EACH); 250 CALORIES PER
SERVING.