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Tortellini-Mozzarella Salad

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Source: Cooking at a Glance - Pasta
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Active Time:  15 Minutes
 Total Time:  15 Minutes
 Yield:  Makes 4 main-dish servings
If you need to make the salad ahead of time, reserve the mozzarella and add it right before serving time so it doesn't become mushy or rubbery.
RECIPE INGREDIENTS
5 ounces dried or 10 ounces fresh meat-filled tortellini
1 1/2 cups cubed plain or smoked mozzarella cheese (6 ounces)
1/2 of a medium red or yellow sweet pepper, cubed
1/4 cup snipped fresh basil or 1 teaspoon dried basil, crushed
3 tablespoons olive oil or salad oil
2 tablespoons white wine vinegar
1 tablespoon balsamic vinegar
1 small head radicchio, divided into leaf cups, or 4 leaf lettuce leaves
Tortellini-Mozzarella Salad Recipe at Cooking.com
DIRECTIONS
In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, 15 minutes for dried pasta and 8-10 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Rinse with cold water; drain again thoroughly.

In a medium mixing bowl combine cooked tortellini, mozzarella cheese, and red or yellow sweet pepper.

In a screw-top jar combine basil, oil, white wine vinegar, and balsamic vinegar. Cover; shake well. Pour over pasta mixture and gently toss to coat all ingredients with dressing. Serve salad in radicchio cups or on lettuce leaves.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
 Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 4 main-dish servings
Calories: 355
Fat. Total: 23g
Fiber: 1g
Carbohydrates, Total: 15g
Sodium: 524mg
% Cal. from Fat: 58%
Cholesterol: 112mg
Protein: 21g
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