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Hearty enough to
serve as the main course...
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16
oz |
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fresh cheese-filled tortellini |
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¼
cup |
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olive oil |
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2
tsp |
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grated lemon zest, minced |
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¼
cup |
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fresh lemon juice |
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2
Tbs |
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ground walnuts |
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1
Tbs |
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honey |
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1
medium |
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green bell pepper, seeded and thinly
sliced |
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1
medium |
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red
bell pepper, seeded and thinly sliced |
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1
small |
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red
onion, julienned |
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½
cup |
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sliced black olives |
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½
cup |
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crumbled feta cheese |
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1
large |
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boneless chicken breast half, cooked and
sliced into thin strips |
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1 |
Cook pasta
al dente according to package directions. Drain
and cool under cool water. Refrigerate until
chilled. |
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2 |
Prepare
dressing in a small bowl by whisking together
olive oil, lemon zest, lemon juice walnuts and
honey. Refrigerate until ready to use. |
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3 |
Toss chilled
pasta in large salad bowl with chilled dressing.
Add vegetables, cheese and chicken and toss
together well. |
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4 |
Serve cold. |
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Servings: 6 |
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