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Name: Marinated Tortellini
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 c Bite-size pieces red bell; 1 ds Cayenne; 3/4 c olive oil; 2 ts Dijon mustard; 1/4 ts Black Pepper ground; 14 oz Can of Artichoke hearts; 1 c Small fresh mushrooms; 1 c Large pitted black olives; Pepper; Cooked al dente, drained; 1 tb Rinsed drained capers; 1/2 lb Shrimp, cooked, peeled and; Deveined, OPTIONAL; 9 oz Pkg. fresh cheese tortellini; 1/4 c White wine vinegar; 2 ts Lemon juice; 1/4 ts Greek seasoning; In water, drained, cut in 2; 1/4 ts Sugar; 1 ts Salt

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INGREDIENTS

1 c Bite-size pieces red bell
1 ds Cayenne
3/4 c olive oil
2 ts Dijon mustard
1/4 ts Black Pepper ; ground
14 oz Can of Artichoke hearts
1 c Small fresh mushrooms
1 c Large pitted black olives
Pepper
Cooked al dente, drained
1 tb Rinsed drained capers
1/2 lb Shrimp, cooked, peeled and
Deveined, OPTIONAL
9 oz Pkg. fresh cheese tortellini
1/4 c White wine vinegar
2 ts Lemon juice
1/4 ts Greek seasoning
In water, drained, cut in 2
1/4 ts Sugar
1 ts Salt

Servings

INSTRUCTIONS

In small bowl, combine vinegar, olive oil, mustard, lemon juice, sugar, salt, Greek seasoning, pepper, and cayenne. Whisk until well blended. In medium bowl, combine artichoke hearts, mushrooms, olives, bell pepper, tortellini, capers, and shrimp, if desired. Add reserved marinade and toss to coat. Marinate in refrigerator 3 hours. Serve in lettuce-lined bowl with wooden picks. Colorado Collage - 1995 Posted to MM-Recipes Digest V3 #253 Date: Sun, 15 Sep 1996 18:52:42 -0700 From: bj3@ix.netcom.com (BJ)

NOTES

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Marinated Tortellini

1 c Bite-size pieces red bell
1 ds Cayenne
3/4 c olive oil
2 ts Dijon mustard
1/4 ts Black Pepper ground
14 oz Can of Artichoke hearts
1 c Small fresh mushrooms
1 c Large pitted black olives
 Pepper
 Cooked al dente, drained
1 tb Rinsed drained capers
1/2 lb Shrimp, cooked, peeled and
 Deveined, OPTIONAL
9 oz Pkg. fresh cheese tortellini
1/4 c White wine vinegar
2 ts Lemon juice
1/4 ts Greek seasoning
 In water, drained, cut in 2
1/4 ts Sugar
1 ts Salt

In small bowl, combine vinegar, olive oil, mustard, lemon juice, sugar,  salt, Greek seasoning, pepper, and cayenne.  Whisk until well blended.  In  medium bowl, combine artichoke hearts, mushrooms, olives, bell pepper,  tortellini, capers, and shrimp, if desired.  Add reserved marinade and toss  to coat.  Marinate in refrigerator 3 hours.    Serve in lettuce-lined bowl with wooden picks.    Colorado Collage - 1995    Posted to MM-Recipes Digest V3 #253      Date: Sun, 15 Sep 1996 18:52:42 -0700      From: bj3@ix.netcom.com (BJ)

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Nutrition

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Serving Size: 1 Serving (136g)
Recipe Makes: 8 Servings

Calories: 53
Calories from Fat: 47 (89%)

Amt Per Serving		% DV

	Total Fat 5.2g	7 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 29.2mg		1 %
Potassium 17.7mg		0 %
Total Carbohydrate 1.3g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 53

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