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Tortellini Salad
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Darlene Stanley of Kouts, IN

  • 1 lb (.5 kg). cheese or meat filled tortellini
  • 2 red peppers
  • 1 jar whole pimentos
  • 1/2 cup (125 ml) chopped green onions
  • 1/2 cup (125 ml) cured Italian black olives
  • 1/2 cup (125 ml) chopped walnuts
  • Dressing:
  • 1 cup (225 ml) olive oil
  • 1/3 cup (80 ml) wine vinegar
  • 2 tsp (10 ml) Dijon Mustard
  • 2 tbsp (30 ml) chopped parsley
  • 1 tsp (5 ml) Dried dillweed
  • 1 tsp (5 ml) crushed oregano
  • 1 tsp (5 ml) salt
  • 1/2 tsp (2 ml) Freshly ground black pepper
  • Cook the pasta in boiling salted water, 5 to 10 minutes, for fresh, 10 to 15 minutes for frozen. Taste before draining. Drain and rinse with cold water and drain thoroughly.
  • Toss gently with 2 tbsp (30 ml) olive oil and cool.
  • Slice the peppers into thin strips.
  • Rinse the oives and drain.
  • Mix all the dressing ingredients thoroughly.
  • In a large bowl carefully mix the pasta, peppers, pimentos, onions, olives, walnuts, and dressing.
  • Before serving taste and salt and pepper to desired taste.
When I made mine I doubled the tortellini but kept the other ingredients exactly like recipe calls for. I liked it better and it goes alot farther. There is plenty of dressing.

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