Primavera Salad With Warm Dressing

Ingredients

7 pesto tortellini
1 box
20 snow pea pods
2 slices carrots
1/4 lb asparagus
1/2 slices cucumber
2 slices scallions with tops thinly
3/8 lb feta cheese
3/8 c olive oil
2 tb lemon juice
1 garlic clove
1/2 ts basil
1/4 ts pepper
1/4 c parsley

Instructions

Cook tortellini in large pot of rapidly boiling salted water for about 25 minutes or until tender, stirring occasionally. Drain. In large pot of boiling water, blanch snow peas for 1 minute. Chill in ice bath until cold. Blanch carrots, then asparagus, until tender crisp. Chill in ice bath until cold. In a large bowl, combine pasta, all vegetables and cheese. In a small skillet over medium heat, combine oil, lemon juice, garlic, basil, pepper, Tabasco and salt. Heat until warm. Pour over pasta mixture; sprinkle with parsley and toss until well blended. Yield: 4 to 6 servings. On back of 7 oz. box Amore brand cheese tortellini. Liberty Richter, Carlstadt, NJ 07072.