"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Avocado Tortellini Salad Recipe

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This recipe for Avocado Tortellini Salad, by , is from The Fullerton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tanya Strub
Added: Wednesday, August 31, 2005


2 pkgs (9 oz ea) refrigerated cheese-filled toretllini
1 c. mayo or salad dressing (I used light)
1/4 tsp salt
1/4 tsp pepper
2 cloves garlic, finely chopped
1 c. shredded cheddar cheese
3 med. green onions, sliced (abt 1/3 cup)
1 med. tomato, chopped (1/4 cup)
1 large avocado, chopped - when I double it, I usually do 3 tomatoes and avocados!
Fresh oregano, if desired

Cook and drain tortellini as directed on package. Rince with cold water, drain.
Mix mayo, salt, pepper and garlic in large bowl. Add torellini, cheese and onions, toss.
Cover and refrigerate at least 3 hours but no longer that 24 hours.
Just before serving, add tomato and avocade, toss.
Garnish with oregano.

Number Of Servings:
Number Of Servings:
6 Servings




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