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Tortellini and Artichoke Pasta Salad by www.country-cooking.com
10 ounces tortellini, cheese-filled -- or chicken
4 marinated artichoke hearts
2 tablespoons red bell pepper -- roasted or pimento,
4 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon parmesean cheese -- grated
2 tablespoons basil -- chopped
2 tablespoons parsley -- chopped
salt and pepper
Cook tortellini, rinse and drain well. Toss with 1 tbs. of the marinated artichoke liquid to keep from sticking together. More may be added for flavoring of desired. Drain artichokes. Cut into chunks. Combine remaining ingredients and toss gently in a large bowl to combine. Refrigerate if not served immediately.
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