TORTELLINI SALAD
Source: The Uncommon Gourmet by Ellen Helman

A trio of cheese-filled pastas accented by Mediterranean ingredients - artichoke hearts, black olive, and sun-dried tomatoes in an oregano-scented balsamic vinaigrette.

10 ounce package fresh cheese-filled egg tortellini
10 ounce package fresh cheese-filled spinach tortellini
10 ounce package fresh cheese-filled hot pepper tortellini
2 (14 ounce) cans artichoke hearts, drained and quartered
1 large can (drained weight 6 ounces) pitted, small, ripe black olives, drained
1 cup coarsely chopped sun-dried tomatoes
1/3 cup pine nuts, toasted (see below)

Vinaigrette:
1 tablespoon Dijon mustard
1 1/2 teaspoon dried oregano
lots of freshly ground black pepper (I use 1/8 to 1/4 teaspoon)
3 tablespoons balsamic vinegar
3/4 cup olive oil

Cook the tortellini according to package directions. Drain well.

In a large bowl, combine the cooked pasta, artichoke hearts, black olives, sun-dried tomatoes, and pine nuts.

In a small bowl, whisk together the dressing ingredients. Pour the vinaigrette over the warm pasta and toss well. Serve at room temperature (This may be prepared up to 24 hours in advance and refrigerated until needed. Return to room temperature to present.)
10 to 12 portions

SUN-DRIED TOMATOES
Once you sample sun-dried tomatoes, you'll be hooked for life. The deep, rich flavor of the Italian plum tomato is incomparable. These are costly to buy, yet very easy and inexpensive to make. I put them in the oven in the evening, and they're ready by the next morning. I always have a supply on hand, as they make wonderful additions to salads, sauces, and pastas.

6 pounds ripe Italian plum tomatoes
coarse salt

Preheat the oven to 200 F degrees. Line baking sheets with wire racks.

Wash the tomatoes well. Slice them in half lengthwise. Arrange them on the racks, cup side up. Sprinkle lightly with coarse salt.

Dry (bake) in the oven until the tomatoes are shriveled, deep red, leathery, and dry (but not hard), 10 to 13 hours.* Remove the tomatoes as they are ready, and cool for 1 hour.

Store the dried tomatoes in an airtight jar or container - or pack them in a sterile jar and cover them completely with olive oil for a softer, richer taste - and store in the refrigerator for up to 2 months.

Makes 2 to 3 pints

*The tomatoes dry at varying rates, depending on how large and juicy each one is. Therefore, check them at 10 hours, and every 30 minutes thereafter, removing those that are done. On occasion, some have taken as long as 14 to 15 hours to dry, so don't be discouraged - it's worth the wait.

Source: The Uncommon Gourmet by Ellen Helman

HOW TO TOAST NUTS
Spread nuts out on a cookie sheet and bake in a 350F degree oven for 5 to 10 minutes until golden. Different sizes and types of nuts toast at varying times; the smaller the nut, the faster it browns, so you have to keep a watchful eye on the oven.

ITALIAN PASTA SALAD

A flavorful, hearty repast featuring pasta, sweet Italian sausage, roasted peppers, and provolone cheese bathed in a zesty vinaigrette.

1/2 pound elbow macaroni
1/2 pound sweet Italian sausage, broiled, and sliced into 1/4-inch rounds
2 large green peppers, roasted and sliced into 1/2-inch wide strips (see below)
1/3 pound provolone cheese, coarsely grated
1 small red onion, diced

Dressing:
3/4 cup olive oil
3 tablespoons red wine vinegar
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
salt and freshly ground pepper to taste

In a large pot of boiling salted water, cook the elbows according to the package directions, Place in a colander to drain.

Combine the sausages, roasted peppers, provolone, red onion, and cooked pasta in a large serving bowl.

In a small bowl, whisk together the oil, vinegar, garlic, parsley, salt, and pepper.

Pour the dressing over the pasta mixture and toss gently. Serve at room temperature. This will keep for 3 to 4 days in the refrigerator.

6 to 8 main-course portions
Source: The Uncommon Gourmet by Ellen Helman

ROASTED PEPPERS
Roasted peppers boast a wonderful richness and delicious flavor! They make a fanciful addition to salads, omelettes, quiches, and sandwiches; pureed they add a distinctive touch to sauces. I always keep some on
hand for spontaneous creating.

red and/or green peppers
olive oil

Place the peppers on a baking sheet and set under a hot broiler.

Broil the peppers until the skin is charred all over, turning the peppers as each side blackens. (It is also possible to cook over an open flame.)

Place the roasted peppers in a plastic bag and fold down the top to seal. Let the peppers steam in the bag for 10 minutes.

Remove the peppers from the bag. Rinse under cold water. The skins should slip off easily.

Core and seed the peeled peppers. Place the pieces in a container, cover with oil, and refrigerate until ready to use. The peppers will keep up to 1 week.

Source: The Uncommon Gourmet by Ellen Helman