Ingredients
| 1-1/2 lb. | tortellini, cooked, chilled | | 4 oz. | frozen kernel corn, thawed | | 8 oz. | roma tomato, in 1-inch dice | | 4 oz. | frozen cut green beans, thawed | | 4 oz. | fava beans, cooked (optional) | | 1-1/3 tbsp. | chopped fresh parsley | | 4 oz. | red pepper, in 1-inch dice | | 1-1/2 cup | basil basalmic vinaigrette |
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Instructions
In a stainless steel or non-reactive bowl, combine tortellini, corn, tomato, green beans, favas and parsley. Sprinkle with olive oil to coat; mix. This may be prepared up to two days in advance.
The basil basalmic vinaigrette is two parts olive oil to one part said vinegar with a handful of chopped basil thrown in and blended with a wire whisk or processor.
Just before serving, chop spinach and radicchio and mix with black pepper. Mix with above salad and basalmic vinaigrette and place in bowl for buffet.
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