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Tortellini Salad


1 14 oz. can vegetable or chicken broth
1/2 cup mayonnaise
1/4 cup Parmesan cheese
1 teaspoon dill weed
1 pound tortellini, cooked
1 package broccoli flowerettes (or vegetables of your choice)

Serving Size : 6

Blend first four ingredients. In flat dish (13 x 9) toss vegetables, hot tortellini and broth mixture. Cover and refrigerate at least four hours, or until liquid is absorbed, stirring occasionally.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.