Ingredients
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
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
Preparation
Cook and drain plain and spinach tortellini as directed on packages. Rinse with cold water; drain.
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.
