Cold Texas Tortellini

Recipe Ingredients

1 lb	454g / 16oz	Tortellini (I used cheese filled)
1 cup	237ml	Olive oil
3/4 cup	177ml	White wine vinegar
1/2 teaspoon	2.5ml	Pepper
2		Garlic cloves - minced
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Dry mustard
1 teaspoon	5ml	Paprika
1/2 teaspoon	2.5ml	Cumin
1 teaspoon	5ml	Salt
1		Tabasco to taste
1 cup	146g / 5.1oz	Green peppers - diced
3/4 cup	46g / 1.6oz	Red onions* - diced
2 1/2 cups	156g / 5.5oz	Tomatoes** - chopped
1 cup	93g / 3.3oz	Parsley - minced
6 tablespoons	90ml	Picante or barbecue sauce
1 cup	146g / 5.1oz	Cheddar cheese - grated
		Shredded lettuce (opt'l.)

Recipe Instructions

*Original recipe called for 1 cup red onions but I thought the taste was too strong.

**Original recipe called for 2 cups tomatoes.

Add tortellini to a large pot of rapidly boiling salted water. Boil for about 25 minutes or until tender, stirring occasionally. Drain.

Mix all above ingredients, except Cheddar cheese and lettuce. Add tortellini; toss well. Chill; marinate 2 to 4 hours. Sprinkle with Cheddar cheese. Serve on bed of shredded lettuce (opt'l. - I just served as is).

On back of 1 lb. box of Amore brand cheese tortellini. Distributed by Liberty/Ramsey Imports, Universal Foods Corp., Carlstadt, NJ 07072.

First had this at Dabo's in 1986 in Pensacola, FL. Valerie Sloane, one of the co-owners, gave the recipe to me.

Source:
Best Foods Mayonnaise jar

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