Recipe for Tortellini Salad


1 pkg (7 ounces) dried cheese-filled tort; ellini
1/4 cup olive or vegetable oil
1/4 cup wine vinegar
2 tablespoon grated parmesan cheese
1 tablespoon chopped fresh or
1 teaspoon dried basil leaves
2 cup bite-size pieces spinach
1/4 cup pine nuts or slivered almond toaste; d
1 medium bell pepper, cut into strips


Cook tortellini as directed on package. Rinse in cold water and drain. Shake oil, vinegar, cheese and basil in tightly covered container. Pour over tortellini. Cover and refrigerate about 2 hours or until chilled. Toss with remaining ingredients. Serve with freshly ground pepper and additional Parmesan cheese if desired. 4 SERVINGS (1-1/4 CUPS EACH); 250 CALORIES PER SERVING.

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