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Ingredientes
- 12 ounce Tortellini, spinach-filled
- Â Â Frzn
- 3 Tbsp. Red wine vinegar
- 1 tsp Dry basil
- 1 tsp Dijon mustard
- 1/4 tsp Salt
- 1/8 tsp Grnd pepper
- 1 x Clove garlic -- chopped
- 1/2 c. Extra virgin olive oil
- 1/4 c. Parsley -- finely minced
- 3 ounce Dry salami -- cut in thin
- Â Â Strips
- 1 x Red bell pepper -- seeded
- Â Â And sliced
- 2 Tbsp. Pine nuts -- toasted
- 2 Tbsp. Parmesan cheese -- grated
- Â Â Boston lettuce leaves
Direcciones
- 1. Cook tortellini according to package directions. Drain, rinse with cool water, and drain again. Set aside.
- 2. In a large bowl mix vinegar, basil, mustard, salt, pepper, and garlic.
- Using a whisk or possibly fork, gradually beat in oil till well combined.
- 3. Lightly fold in tortellini, parsley, salami, pepper, pine nuts (if used), and cheese. Cover and chill for 1 hour or possibly longer to blend flavors.
- Serve on lettuce leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 6 servings | |
| Calories 421 | |
| Calories from Fat 257 | 61% |
| Total Fat 28.94g | 36% |
| Saturated Fat 6.62g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 650mg | 27% |
| Potassium 175mg | 5% |
| Total Carbs 28.61g | 8% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.35g | 1% |
| Protein 12.11g | 19% |
