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Tortellini Salad
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6 ounces cheese−filled tortellini
green bell pepper, thinly sliced
red bell pepper, julienned
small red onion, julienned
/2 cup sliced black olives
/2 cup crumbled feta cheese
boneless chicken breast half, cooked and sliced in
/4 cup olive oil
teaspoons minced lemon zest
/4 cup lemon juice
tablespoons ground walnuts
tablespoon honey
Cook pasta in a large pot of boiling salted water until al dente.
Drain and cool under cold water. Refrigerate until chilled.
Prepare the dressing in a small bowl by whisking together the olive
oil, lemon zest, lemon juice, walnuts, and honey. Refrigerate until
chilled.
In a salad bowl, combine pasta, peppers, red onion, olives, and
chicken. Add lemon dressing and feta cheese, toss and serve.
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Tortellini Salad
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