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Prep 15min
Total2hr15min
Servings6
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Ingredients
Tortellini Salad
1
package (9 ounces) refrigerated or dried cheese-filled tortellini
1
package (9 ounces) refrigerated or dried cheese-filled spinach tortellini
2
medium carrots, sliced (1 cup)
2
medium green onions, thinly sliced (2 tablespoons)
2
tablespoons chopped fresh basil leaves or parsley
1
tablespoon freshly grated or shredded Parmesan cheese
1/8
teaspoon pepper
Basil-Caper Dressing
1/3
cup extra-virgin olive oil
2
tablespoons fresh lemon juice
2
tablespoons chopped fresh or 2 teaspoons dried basil leaves
2
tablespoons capers
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Steps
1
Cook and drain plain and spinach tortellini as directed on packages. Rinse with cold water; drain.
2
Shake all Basil-Caper Dressing ingredients in tightly covered container. In large glass or plastic bowl, place tortellini and all remaining Tortellini Salad ingredients. Add dressing; toss until evenly coated. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours. Toss before serving.
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Although refrigerated pasta cooks in just minutes, you can also use the dried tortellini. It will take just a bit longer to cook.
We prefer extra-virgin olive oil for the very best flavor. But you can also use regular olive oil or vegetable oil.
Capers are the flower buds of a shrub that grow around the Mediterranean. The buds are dried and then pickled in a vineger brine. You can make the dressing without them; it will just have a different flavor.
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