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This recipe for TORTELLINI SALAD, by , is from The T.E.A.M. Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Faucette


1 (7 or 8-oz.) pkg. tortellini cheese
1 med red onion
1 can garbanzo beans
1 red or green pepper
1 (2 1/4-oz) an sliced ripe olives
4 (8-oz) cubed dry salami
4 (6-oz) cubed Monterey Jack or Provolone cheese
1/2 c. olive oil
2-4 Tbsp wine vinegar
Basil leaves

Cook tortellini according to directions on package; while cooking, mix and dice into, dry salami, cubed Monterey Jack cheese and green or red pepper. Drain beans and olives. Mix together olive oil,wine vinegar, salt, pepper and basil leaves. After tortellini is cooked and drained, spray cold water over mix. Let it set overnight or a couple hours and serve it. It also could be served as a main dish.




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