Cheese tortellini with red pepper dressing
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Cheese tortellini with red pepper dressing
  Cheese    Pepper    Pasta    Salad    Dressings  
Last updated 6/12/2012 12:48:00 AM. Recipe ID 8928. Report a problem with this recipe.
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      Title: Cheese tortellini with red pepper dressing
 Categories: Pasta, Salad, Salad dress
      Yield: 4 Servings
 
     16 oz Tortellini, cheese-filled --
           Fresh, spinach dough
      2 ts Extra virgin olive oil
    1/2 lb Spinach -- or
           Mixed salad greens
           RED PEPPER DRESSING -- as
           Follows
  7 1/2 oz Roasted red peppers --
           Drained
           (or roast 3 peppers)
      3 tb Sherry vinegar
      2    Cloves garlic
      1 tb Chopped fresh basil
      2 ts Sugar
      1 tb Extra virgin olive oil
           Salt and pepper -- to taste
 
  Directions:   This salad can be held for several hours, up to 1 day,
  by refrigerating tortellini and dressing in separate airtight
  containers. Wrap greens in moist paper toweling,place in plastic bag
  and refrigerate. 1. Prepare Salad: Cook tortellini in large pot of
  boiling salted water until just done. Drain and rinse thoroughly to
  cool. Place in large mixing bowl and toss with olive oil. 2. Prepare
  Dressing: Combine red peppers, vinegar garlic, basil and sugar in
  blender or food processor. Blend until smooth. Pour into bowl and
  whisk in olive oil. 3. Serve at room temperature. Mix dressing and
  pour over tortellini and toss. Arrange spinach on platter or
  individual salad plates. Mound tortellini on top of spinach. [479
  calories, 9 g fat] VARIATIONS: Use Balsamic vinegar instead of the
  sherry vinegar. Use 1 tablespoon chopped fresh parsley and 1 teaspoon
  chopped fresh basil instead of all basil. Use more than one color
  roasted bell peppers.
  
  Vermont: Chapters Publishing Ltd.
  
  




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Recipe ID 8928 (Apr 03, 2005)

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