| Cold Texas Tortellini
1 pound of Tortellini (I used cheese)
1 cup of Olive oil
3/4 cup of White wine vinegar
1/2 teaspoon of Pepper
2 Garlic cloves, minced
1 teaspoon of chili powder
1 teaspoon of dry mustard
1 teaspoon of paprika
1/2 teaspoon of cumin
1 teaspoon of salt
1 dash Tabasco (to taste)
1 cup of diced green peppers
3/4 cup of diced red onions, (original recipe called for 1 c. red onions, but I thought the taste was too strong)
2 1/2 cups of Chopped tomatoes (original recipe called for 2 c. tomatoes)
1 cup of minced parsley
6 tablespoons of Picante or barbecue sauce
1 cup of grated Cheddar cheese |
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Add tortellini to a large pot of rapidly boiling salted water. Boil for about 25 minutes or until tender, stirring occasionally. Drain. Mix all above ingredients, except Cheddar cheese and lettuce. Add tortellini; toss well. Chill; marinate 2 to 4 hours. Sprinkle with Cheddar cheese. Serve on bed of shredded lettuce (optional. - I just served as is). Yield: 4 to 6 servings. On back of 1 lb. box of Amore brand cheese tortellini. Distributed by Liberty/Ramsey Imports, Universal Foods Corp., Carlstadt, NJ 07072. First had this at Dabos in 1986 in Pensacola, FL. Valerie Sloane, one of the co-owners, gave the recipe to me. Tried at home on 06/18/87. Posted by Cathy Harned. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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