Recipe for Cold Texas Tortellini 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 lb Tortellini (I used cheese)
1 cup Olive oil
3/4 cup White wine vinegar
1/2 tsp Pepper
2 x Garlic cloves, minced
1 tsp Chili powder
1 tsp Dry mustard
1 tsp Paprika
1/2 tsp Cumin
1 tsp Salt
1 dsh Tabasco (to taste)
1 cup Diced green peppers
3/4 cup Diced red onions*
1/2 cup Chopped tomatoes**
1 cup Minced parsley
6 tbl Picante or barbecue sauce
1 cup Grated Cheddar cheese
Instructions:
Instructions: *Original recipe called for 1 c. red onions but I thought the taste was too strong.

**Original recipe called for 2 c. tomatoes.

Add tortellini to a large pot of rapidly boiling salted water. Boil for about 25 minutes or until tender, stirring occasionally. Drain.

Mix all above ingredients, except Cheddar cheese and lettuce. Add tortellini; toss well. Chill; marinate 2 to 4 hours. Sprinkle with Cheddar cheese. Serve on bed of shredded lettuce (optl. - I just served as is).

Yield: 4 to 6 servings.

On back of 1 lb. box of Amore brand cheese tortellini. Distributed by had this at Dabos in 1986 in Pensacola, FL. Valerie Sloane, one of the co-owners, gave the recipe to me. Tried at home on 06/18/87.

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