Serve these marinated tortellinis as an appetizer with party toothpicks. Can also be used for a nice pasta salad lunch in larger size servings ...Optional ingredients: celery chunks, snow peas, artichoke hearts, salami or cheese chunks, green, yellow, or red pepper chunks, thin carrot slices, pearl onions (use your imagination!). Garnish with fresh parsley, if desired.
Ingredients
- ounces cheese tortellini: 20 piece
- red wine vinegar: 0.33333 cup
- olive oil: 0.75 cup
- ½ tablespoons prepared Dijon-style mustard: 1 piece
- garlic: 2 clove (minced)
- fresh basil: 2 Tbsp (chopped)
- fresh parsley: 2 Tbsp (chopped)
- green onions: 4 piece (sliced)
- salt: (to taste)
- ground black pepper: (to taste)
- black olives: 1 cup
- Parmesan cheese: 6 Tbsp (grated)
Metric Conversion
Stages of cooking
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Cook tortellini according to package directions--al dente.
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While tortellini is cooking, prepare marinade. Combine vinegar, mustard, garlic, basil, chopped parsley, onions, and salt and pepper to taste.
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Drain tortellini and rinse in cold water. Pour marinade over tortellini, add olives (and optional ingredients, see above) and refrigerate. When ready to serve, add Parmesan and some fresh parsley for garnish, if desired. Serve with toothpicks.
