KATHY’S TORTELLINI SALAD (a great summer lunch or buffet)

1 PKG. ANTONI TORTELLINI  (1 LB.)

1/4 CUP OLIVE OIL

2 TBSP. WINE VINEGAR

1/2 TSP CHOPPED PARSLEY

6 LARGE PITTED BLACK OLIVES, CHOPPED

1 LB. STRINGBEANS, BOILED AND CUT TO 1″ LENGTHS

1 LARGE TOMATO, CHOPPED

1/4 TSP. OREGANO

SALT AND PEPPER TO TASTE

  1. COOK TORTELLINI  THREE TO FIVE MINUTES IN POT
  2. TOSS DRAINED TORTELLINI WITH ALL INGREDIENTS AND REFRIGERATE  FOR 1 HOUR BEFORE SERVING

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