Marinated Tortelliniappetizers 1/4 cup white wine vinegar 3/4 cup olive oil 2 teaspoon dijon mustard 2 teaspoon lemon juice 1/4 teaspoon sugar 1 teaspoon salt 1/4 teaspoon greek seasoning 1/4 teaspoon ground black pepper 1 dash cayenne 14 oz can of artichoke hearts 1 in water, drained, cut in 2 1 cup small fresh mushrooms 1 cup large pitted black olives 1 cup bite-size pieces red bell 1 pepper 9 oz pkg. fresh cheese tortellini 1 cooked al dente, drained 1 tablespoon rinsed drained capers 1/2 lb shrimp, cooked, peeled and 1 deveined, optional In small bowl, combine vinegar, olive oil, mustard, lemon juice, sugar, salt, Greek seasoning, pepper, and cayenne. Whisk until well blended. In medium bowl, combine artichoke hearts, mushrooms, olives, bell pepper, tortellini, capers, and shrimp, if desired. Add reserved marinade and toss to coat. Marinate in refrigerator 3 hours. Serve in lettuce-lined bowl with wooden picks. Colorado Collage - 1995 |
