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Title: Cold Tortellini Salad
Categories: Pasta Salad
Yield: 6 Servings
| 1 | pt | Cherry tomatoes |
| 1 | Bunch green onions, chopped | |
| 1/2 | c | (4oz) sun dried tomatoes |
| Soaked in oil, chopped | ||
| 1 | (6oz) jar marinaed artichok | |
| Spears,quartered | ||
| 1 | (4oz) jar roasted peppers | |
| Drained and chopped | ||
| 1 | cl | Garlic, minced |
| 1/2 | c | Fresh basil, chopped |
| 1 | ts | Dried oregano |
| 1/4 | c | Olive oil |
| 1 | lb | Fresh tortellini |
| 1/4 | lb | Prosciutto, cut into pieces |
| 1/2 | lb | Mozzarella, shredded |
| Salt and pepper to taste |
Cut the cherry tomatoes in half. Place the tomatoes, green onions, sun dried tomatoes, artichockes, roasted peppers, garlic, basil, oregano in a medium bowl. Add the olive oil and toss gently to coat. Refrigerate. Bring a large pot of water to a boil (using Janis' directions) and cook tortrllini for 4 minutes. Drain, rinse under cold water and drain well. Transfer to a large bowl. Sprinkle tortellini with chopped prosciutto. Add marinated vegetable mixture and toss gently to coat. Sprinkle with Mozzarella and adjust seasonings with salt and pepper.
Formatted to MM by: Maggie Cecil Zachos from the Livonia Observer 9/94
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