---------- Recipe via Meal-Master (tm) v8.02
  Categories: Harned 1994, Main dish, Pasta, Salads, Vegetables
       Yield: 4 servings
       7 oz Pesto tortellini (1 box)
      20    Snow pea pods
       2 md Carrots; peeled
            -- thinly sliced
     1/4 lb Asparagus; cut in 1 pieces
     1/2 md Cucumber; peeled
            -- Seeded and thinly sliced
       2    Scallions with tops
            -- thinly sliced
     1/3 lb Feta cheese; cubed
     1/3 c  Olive oil
       2 tb Fresh lemon juice
       1 lg Garlic clove; minced
     1/2 ts Dried basil
     1/4 ts Freshly ground pepper
     1/4 ts Tabasco
            Salt; to taste
     1/4 c  Chopped fresh parsley
   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
   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.  Posted by Cathy