Tortellini Salad
This is the most organic of recipes (am I using that word correctly?). Organic in that you throw in a little of this and a little of that. Two pounds of cheese tortellini, boiled in salted water and chilled in a quick ice bath and drained. Add 1 cup of peas, defrosted in the microwave, and 1 cup of chopped basil leaves. Now, the variations on tortellini salad are as many as there are vegetables in your fridge. Carrot sticks, asparagus, brussel sprouts, fennel? Just coat the vegetables with olive oil and roast in a 400F oven. Then toss with the tortellini. For a final touch, make up your favorite balsamic vinegraitte, toss with a generous grating of parmesan (1 cup) and you are ready to go. Enjoy!
A Lifetime of Culinary Adventures 