Bring a large pot of salted water to boil and cook the tortellini
according to package instructions until al dente. Meanwhile, whisk
together 5 tablespoons olive oil with paprika and garlic and set
aside. Whisk 2 tablespoons of oil with yogurt and season to taste with
salt.
Drain tortellini, dry well, and toss with the remaining tablespoon
oil. Season with salt and pepper to taste. Divide among plates and top
with yogurt and mint leaves. Drizzle with paprika oil and serve.
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