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1995-09-27
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From: howells@athena.mit.edu (Nancy A Howells)
Newsgroups: rec.food.recipes
Subject: COLLECTION: Tortellini Pasta Salads
Date: 18 Aug 1994 13:01:57 -0400
Organization: Massachusetts Institute of Technology
Message-ID: <HOWELLS.94Aug8162703@cacciatore.mit.edu>
References: <31lpq2$cnr@emoryu1.cc.emory.edu>
1 package tortellini (I purchase the refrigerated version), cooked
according to the package directions
1/2 cup chopped ham cubes
1 cup frozen green peas, thawed
1 small red onion, chopped finely
4 ounces cream cheese
Keep tortellini warm. In a small saucepan, melt cream cheese, adding
a little milk to keep it from sticking (I prefer to do this in the
microwave, no milk needed).
Toss all materials in a bowl, coat with melted cream cheese mixture.
Serve warm.
Tortellini Salad.2
One package tortellini, cooked according to directions.
One clove elephant garlic, minced finely
one spanish onion (small) minced finely
two stalks celery, chopped finely
one can pitted black olives, drained
1/4 cup (approximately) Italian dressing.
Toss cooked and drained tortellini with remaining ingredients. Good
hot or cold.
Tortellini salad.3
1 package tortellini, cooked according to directions
1 red onion, chopped finely
1/2 cup spanish olives with pimiento, chopped
1 recipe alfredo sauce (either pre-prepared, or homemade).
Toss together, serve warm.
--Nancy