Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 oz Tortellini, spinach-filled,
-frozen
3 tb Red wine vinegar
1 ts Dried basil
1 ts Dijon mustard
1/4 ts Salt
1/8 ts Ground pepper
1 cl Garlic; minced
1/2 c Olive oil
1/4 c Parsley; finely chopped
3 oz Dry salami; cut in thin
-strips
1 Red bell pepper; seeded and
-sliced
2 tb Pine nuts; toasted
2 tb Parmesan cheese; grated
Boston lettuce leaves

Recipe by: the California Culinary Academy Preparation Time: 1:20

1. Cook tortellini according to package directions. Drain, rinse with
cold water, and drain again. Set aside.

2. In a large bowl mix vinegar, basil, mustard, salt, pepper, and
garlic. Using a whisk or fork, gradually beat in oil until well
combined.

3. Lightly mix in tortellini, parsley, salami, pepper, pine nuts (if
used), and cheese. Cover and refrigerate for 1 hour or longer to
blend flavors. Serve on lettuce leaves.

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