Tortellini Salad Alfredo

Serves 6

1 pound meat-, mushroom- and/or cheese-filled tortellini
2/3 cup Silver Palate Tomato Romano Pasta Sauce
1/3 cup sodium-reduced chicken or vegetable stock
2 tablespoons extra-virgin olive oil, 1 red bell pepper, seeds and membranes removed, chopped
1 medium red onion, chopped
1 clove garlic, minced
1 cup imported black or red olives
3/4 cup chopped flat-leaf parsley
2 tablespoons small capers
1-1/2 tablespoons Silver Palate Vinegar Balsamico of Modena
Salt and freshly ground black pepper to taste
Grated Parmesan cheese, optional


Cook tortellini according to package directions and drain well. Meanwhile, combine Silver Palate Tomato Romano Pasta Sauce, stock and olive oil in a bowl. Toss tortellini with sauce. Add bell pepper, onion, garlic, olives, parsley, capers and Silver Palate Vinegar Balsamico of Modena. Season with salt and pepper. Taste to adjust seasonings. Serve at room temperature or chilled. If served chilled, add more oil and vinegar, if needed. Sprinkle with Parmesan cheese (optional)

Silver Palate Products used in this recipe: