Tortellini Salad

• 1 (7 oz.) pkg. dried cheese-filled tortellini
• 1/4 c. olive or vegetable oil
• 1/4 c. white vinegar
• 2 Tbsp. grated Parmesan cheese
• 1 Tbsp. chopped fresh or 1 tsp. dried sweet basil
• 2 c. bite size pieces fresh spinach
• 1/4 c. slivered almonds or pine nuts, toasted
• 1 medium green bell pepper, cut into strips
• 1 medium sweet red bell pepper, cut into strips

1. Cook tortellini as directed on package.
2. Rinse in cold water and drain.
3. Shake oil, vinegar, cheese and basil in tightly covered container.
4. Pour over tortellini.
5. Cover and refrigerate about 2 hours, or until chilled.
6. Toss with remaining ingredients. Serve with freshly ground pepper and additional Parmesan cheese, if desired.
7. Serves 4.

dried cheese, olive, white vinegar, parmesan cheese, sweet basil, bite size pieces, nuts, green bell pepper, sweet red bell pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345367 (may not work)