Sunday, December 16, 2007

Turkey Tortellini Salad

This was pretty good but it should have had double the tortellini. The pesto was plentiful and it would have been less powerful with more pasta.


2 9-ounce packages refrigerated cheese tortellini
1 7-ounce jar pesto
3 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon pepper
4 turkey cutlets (see previous recipe), cut into bite-size pieces
1 1/2 cups halved and sliced zucchini
1/2 cup sliced red bell pepper

Prepare tortellini according to package directions; drain and rinse under cold water.

In a large bowl, combine pesto with vinegar, salt, sugar and pepper. Add turkey to pesto mixture along with zucchini, bell pepper and the cooked tortellini; toss and serve.

(How to cook turkey cutlets: Rub turkey cutlets with salt and pepper. In a skillet coated with vegetable oil, cook cutlets over medium-high heat, turning once, about 5 minutes.)

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