Recipes posted on December 08, 2010 14:16
two 9 oz. pkgs cheese tortellini 3 Tablsp olive oil 1 pound cooked shrimp
24 cherry tomatoes, halved two 6 oz. jars marinated artichoke hearts, un-drained
two 16 oz. cans pitted black olives, drained/halved
1/2-3/4 pound fresh asparagus spears, diagonally cut in 1 1/2" pieces
In a large saucepan, cook tortellini according to pkg directions, rinse and drain well, cool.
Put into a large bowl and toss with the oil. Add in the remaining ingredients and mix.
Dressing:
1 cup Italian dressing 1/2 teasp dijon mustard 1 teasp garlic powder
1/3 cup grated Parmesan cheese
Blend well, stir into salad and mix well. Cover and chill overnight. Stir again
just before serving. May want to serve with additional parmesan cheese for
people to add. DELISH!