"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tortellini and Sundried Tomato Salad Recipe

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This recipe for Tortellini and Sundried Tomato Salad, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Suzanne Baird
Added: Thursday, May 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8oz sundried tomatoes packed in oil, undrained
1/2 c olive oil
1 T lemon juice
2 cloves garlic, minced
1 t freshly ground pepper
1/2 t salt
8oz marinated artichoke hearts, drained
1 lb dried cheese-filled tortellini, cook, drain, cool

Directions:
Directions:
Drain tomatoes, reserving 1 Tbsp. oil. Chop tomatoes and set aside. Combine reserved oil, olive oil, and next 4 ingredients. Stir in chopped tomatoes & artichoke hearts. Add tortellini, tossing to combine. Let salad stand at room temperature for 1 hour for flavors to blend or chill overnight.

Personal Notes:
Personal Notes:
Can also add grilled chicken for a main course.

 

 

 

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