6 Radishes, cut in half and sliced into thin bite-size pieces
1/4 cup thin sliced fresh basil leaves
1/2 cup Shredded Parmesan, Romano, Asiago or Mozzarella Cheese
1/2 cup Kalamata Olives, pitted and chopped
Salt and Pepper
DRESSING
2 Tablespoons each Extra Virgin Olive Oil and Red Wine Vingar
1/2 tablespoon Dijon Dressing 1 Garlic Clove, Fine Chopped
Instructions
Prepare tortellini according to package direstions. Drain, rinse, drain and cool. Place in a large salad bowl.
Prepare asparagus according to package directions. Trim 1 inch from bottom spears and discard. Cut asparagus into 1-inch pieces and add to tortellini.
Add tomoatoes, carrots, red onion, radishes, basil, cheese and olives to tortellini. Toss to combine and season to taste with salt and pepper.
Combine olvie oil, red wine vingar, Dijon mustard, garlic and 1/4 cup water in a salad dressing jar. Shake dressing and add to salad, toss to combine. Cover salad with plastic wrap and refrigerate until ready to serve.
Originally Submitted
12/6/2010
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You can add this Spring Garden Toretllini Salad recipe to your own private DesktopCookbook.
