Title: Tortellini Salad with Sun-Dried Tomatoes
Categories: None
Yield: 1 Servings

1/3 c Oil packed sun-dried
-tomatoes; drained, chopped
1 tb Oil reserved from the
-tomatoes
1/3 c Olive oil
1 tb Lemon juice
2 Cloves garlic; minced
1 Jar (6 oz) marinated
-artichoke, hearts; drained
1/4 lb Cashews; toasted
1 lb Tortellini; cooked
Salt and freshly ground
-pepper to taste
Parmesan or Romano Cheese
-(optional)

Cost: $$ - Preparation Time: 15 minutes Difficulty Level: 2 - Servings: 4

1. Combine 1 tbsp of the liquid reserved from tomatoes, oil, lemon juice
and garlic in large bowl.

2. Stir in the tomatoes, artichoke hearts and cashews. Add tortellini and
toss thoroughly. Season with salt and pepper.

3. Toss well, cover with plastic wrap, and refrigerate for 2-3 hours. Serve
with warm bread for a great lunch. You can also pass around fresh, grated
Parmesan or Romano cheese. Posted to The Gourmet Connection Recipe Page
Newsletter by Recipe Page Newsletter on
Aug 24, 1997