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La Belle Cuisine - More Salad Recipes

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Tortellini Vegetable Salad with
Herb Dressing

 

 

 


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Tortellini Vegetable Salad with
Herb Dressing

 One 9-ounce package refrigerated
cheese- filled tortellini, uncooked
3 ounces fettuccine, uncooked
2 cups fresh snow pea pods, trimmed
2 cups broccoli florets
1 pint cherry tomatoes
2 cups sliced fresh mushrooms
A 7.5-ounce can pitted whole ripe
olives, drained
2 tablespoons freshly grated
Parmesan cheese

Herbed Pasta Salad Dressing:
1/2 cup chopped fresh chives
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh dillweed
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1/2 teaspoon chopped fresh oregano
1/2 teaspoon Dijon mustard
1/3 cup red wine vinegar
2/3 cup olive oil

Cook tortellini and fettuccine according to package directions; drain
well and set aside.
Cook the snow peas in boiling water to cover 1 minute; remove and
plunge immediately into cold water to stop the cooking process.
Repeat procedure with broccoli. Combine the snow peas, broccoli,
cherry tomatoes, mushrooms and olives in a large bowl; add pastas
and 2 tablespoons Parmesan, tossing to combine.

For Dressing: Combine all ingredients in a jar; cover tightly and
shake vigorously.
Add dressing to pasta salad and toss well. Chill. Before serving,
sprinkle with freshly grated Parmesan cheese, if desired.
Serves 8 to 10.


Featured Archive Recipes:
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Chicken and Vegetable Pasta Salad
Garden Fresh Tortellini Salad
Grilled Vegetable and Pasta Salad
with Red Bell Pepper Dressing


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