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PRIMAVERA SALAD WITH WARM DRESSING

Ingredients: 7 Ounce(s) Pesto tortellini (1 box) 20 Carrots; peeled 1/4 Pound(s) Asparagus; cut in 1" pieces 1/2 medium Cucumber; peeled 2 Scallions with tops 1/3 Pound(s) cubed Feta cheese 1/3 Cup(s) Lemon juice, fresh 2 Tablespoon(s) Cider vinegar 1 large Garlic clove; minced 1/2 Teaspoon(s) Tabasco 1/4 Teaspoon(s) Freshly ground pepper 1/4 Cup(s) Chopped fresh parsley Directions: Cook tortellini in large pot of rapidly boiling salted water for about 25 minutes or until tender, stirring occasionally. Drain. In large pot of boiling water, blanch snow peas for 1 minute. Chill in ice bath until cold. Blanch carrots, then asparagus, until tender crisp. Chill in ice bath until cold. In a large bowl, combine pasta, all vegetables and cheese. In a small skillet over medium heat, combine oil, lemon juice, garlic, basil, pepper, Tabasco and salt. Heat until warm. Pour over pasta mixture; sprinkle with parsley and toss until well blended. Yield: 4 to 6 servings. On back of 7 oz. box Amore brand cheese tortellini. Liberty Richter, Carlstadt, NJ 07072. Posted by Cathy Harned.
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