Recipe: Tortellini Salad with Shrimp

recipelink.com Chat Room Recipe Swap - 2001-07-17
From: recipelink.com

Tortellini Salad with Shrimp
From: Raymond
Newsgroup: rec.food.cooking
Date: 6-15-96

One of the items in the 80/20 rule is that 80 percent of all the meals you cook comes from 20 percent of your total recipe file. This is one of my 80 percent. I make it often.

1 lb Parmesan-stuffed tortellini
1 1/2 cups grated Parmesan cheese
1/2 cup green olives, sliced
1/2 cup black olives, sliced
1 lb shrimp, boiled, peeled and deveined
1 bunch fresh basil, chopped (or thyme, but it must be FRESH, and basil is better. I use 3 or 4 sprigs.)
1 small red bell pepper
1 small green bell pepper
1 cup vinaigrette
fresh ground pepper to taste

Cook the pasta according to package directions. Toss with the other ingredients. Best served chilled.

Vinaigrette:
1/4 cup vinegar (I also like rice vinegar)
1 Tbsp Dijon mustard (I use a heaping one)
3/4 cup oil (I use light olive oil)
1/2 tsp sugar

Mix vinegar and mustard in a bowl and whip in the oil. Adjust seasonings.

Notes:
I sometimes substitute a second pound of tortellini for the shrimp, especially if there are to be leftovers.
...For the 1/2 cup sliced black olives, I dump in a small can.
...Sometimes I use spinach or tomato tortellini for variety.