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Tortellini Salad with Italian Dressing

This recipe came from Black Butte Ranch, in Sisters, Ore., where Seattle Seahawks fans go to celebrate when their team wins. It features the crunch of delicious Oregon hazelnuts, called filberts in those parts.

1 pound cheese-filled tortellini
2 red bell peppers, cut into thin strips
1/2 cup chopped green onion
1/2 cup black olives, halved
1/2 cup toasted hazelnuts, chopped
Italian Dressing, recipe below
Parmesan cheese

Cook tortellini according to package directions; drain and rinse with cold water. Toss gently with 2 tablespoons of Italian Dressing. Toss pasta and remaining ingredients with 1/2 cup dressing. Cover and chill a few hours. Before serving, adjust seasonings and dressing. Dust with Parmesan cheese.

Italian Dressing

1 cup olive oil
1/3 cup red wine vinegar
1 tablespoon lemon juice
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh dill (or 1 teaspoon dill seed)
1 tablespoon fresh oregano (or 1 teaspoon dried oregano, crushed)
1 teaspoon salt
1/2 teaspoon black pepper

Mix dressing ingredients and shake well before using. Serves 6.

"Black Butte Ranch Cookbook," Sisters, Ore.

Thursday, September 23, 1999



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