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Publication: The Daily Recipe
Delish cold tortellini salad

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     *** A WORD FROM THE KITCHEN ***

Hope all our Dads and Dad figures enjoyed a nice Father's
Day yesterday! Today we've got a nice summer cold pasta 
salad that uses those packaged tortellinis in the fridge
section and is also one of those great make-aheads for
taking along. I may have even given you the below cooler
advice but just in case even twice on this is nice. 

Enjoy!
Marzee

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RECIPE: COLD TORTELLINI SALAD

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INGREDIENTS:
1 pkg tortellini - 8 oz
1 tomato - peeled
3-4 slices hard salami
3-4 fresh mushrooms
4-5 black Greek olives, pitted
1 slice of mild cheddar cheese--1/2" thick
1 slice of mozzarelli--1/2" thick
1 slice of provolone cheese--1/2" thick
use any small pieces of veggies that you would like. 
1/4 cup extra virgin olive oil
1 small clove garlic, finely minced
1/4 tsp garlic salt
1/8 tsp fresh ground black pepper
2-3 tbsp cider vinegar
* 1 tsp hot red pepper flakes - (optional)

DIRECTIONS:
Peel and chop the tomato. Julienne the hard salami. Chop the
olives. Cube the cheese into 1/2" cubes.  Clean and slice the
mushrooms. Cook the tortellini according to package directions.
Drain and rinse in cool water. Add the salad ingredients. In a
small deep bowl add the oil, garlic, garlic salt, black pepper,
vinegar and hot red pepper. Whisk until thoroughly mixed. Pour
over the salad and mix well. Refrigerate for a few hours to
blend flavors. Mix well again before serving. Garnish with fresh
tomato wedges or orange slices and parsley. 

Categories: Salads, Picnics
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                 MARZEE'S CORNER

*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* 

                 GREAT COOLER ADVICE: 

Use store-bought ice packs, or make your own: Freeze juice
boxes, or fill milk cartons or plastic bottles with water
(leave 1-inch headroom at top to prevent bursting; fold
carton over to close, or place cap on bottle before freezing).
Pack perishables right next to ice packs. Keep fruits and
delicate veggies like lettuce away from ice to prevent
bruising and "freezer burn." 

Fill cooler to the top (if necessary, add ice cubes or other
cold nonperishables to fill space) -- a full cooler keeps
food cold longer than a partially filled one.

Even use two smaller coolers -- one for fruit and beverages,
which will be opened frequently, and one for such perishables
as meats, poultry, salads, sandwiches, and cheese. 

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END OF THE DAILY RECIPE "Until we eat again!" 
Copyright 2008 by NextEra Media. All rights reserved. 
             http://www.thedailyrecipe.com

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