Ingredients
1/2 lb fresh hazelnut Tortellini & 1 /2 lb fresh pesto tortellini
5 large green onions, sliced
1/2 cup fresh grated Romano & parmesan cheese
1 cup toasted pine nuts
2 tablespoons fresh chopped basil
fresh ground pepper
1 red bell pepper, sliced
DRESSING
2 cloves garlic, minced
1 teaspoon finely chopped onion
1 1/2 tablespoons Dijonnaise
1/4 cup Red vine vinegar
3/4 cup salad oil
1/2 teaspoon dried oregano 1/2 teaspoon salt
Preparation
Cook, drain and cool tortellini. Add the following to a large bowl: tortellini, green onions, Romano & Parmesan cheese, pine nuts, basil, pepper & red bell pepper. In small bowl, combine all dressing ingredients; blend well. Pour dressing over salad; toss gently. Cover; refrigerate 2-3 hours to blend flavors.
