This has been a favorite ever since my sister Brenda and I made it several years ago. The Spinach Salad consists of spinach, strawberries, and slivered almonds, and topped with a light vinaigrette. It is a nice complement to the tortellini salad.
TORTELLINI WITH PEPPERS
8 ounces cheese tortellini
2 tablespoons extra-virgin olive oil
1 onion (or leek) thinly sliced
6 cloves garlic, sliced
1 teaspoon dried oregano
1/2-1 cup thinly sliced fennel (bulb)
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/2 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Bring a large pot of water to a boil. Add the tortellini and cook according to package directions. Reserve 1/4 cup of the cooking water and drain.
2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, and oregano, and cook, stirring occasionally, for 1 to 2 minutes, or until the onion and garlic start to soften. Stir in the fennel and cook for 1 minute. Add the bell peppers and cook, stirring occasionally, for 8 to 9 minutes, or until the peppers are softened, and the onion (or leeks) begin to brown.
3. Stir in the tortellini and the reserved cooking water, and cook for 1 minute to heat through. Remove the skillet from the heat and stir in the parsley, cheese, salt, and black pepper.
