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19 Feb 2016 Summer Tortellini Salad


Easy to make ahead.

Prepare in salted, boiling water:
1 lb cheese tortellini
Drain and chill.

Combine:
1/4-1/2 lb pastrami, pepperoni or even ham in thin strips
3 tomatoes, cubed
2-3 T capers, drained
6-8 oz baby spinach, washed and dried
1/4 lb cubed fresh mozzarella
1 small zucchini, thinly sliced

Mix together about
1/4 c olive oil 
4T balsamic vinegar or white balsamic
2 T total of basil, oregano, rosemary, thyme and garlic 
Pour over combined veggies and add cooled tortellini
Combine gently and add more oil or vinegar to taste
Garnish with fresh basil and freshly ground black pepper.
Serve cold. 
Flavors are even better if you can chill it at least one hour before serving.
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