Pasta1

TORTELLINI SALAD INGREDIENTS: 8 ounces refrigerated or frozen cheese tortellini 3 cups broccoli or cauliflower florets 8 ounces pineapple chunks 2 tablespoons balsamic or red wine vinegar 1 tablespoon oil 4 ounces fresh link turkey sausage cooked, drained and sliced 1 bell pepper cut into 1-inch pieces DIRECTIONS: Prepare tortellini according to package directions, adding broccoli during last 2 minutes of cooking. Drain pineapple; reserve 1/4 cup juice. In large bowl, combine reserved juice, vinegar and oil. Drain tortellini and vegetables. Add tortellini, vegetables, sausage, bell pepper and pineapple to dressing; toss well to coat evenly. Serve at room temperature or chilled. Toss before serving. Garnish with fresh herbs, if desired.  Yield: 6 Servings Categories: Pasta, Salads CORNER SHAPELY PASTA: Pasta comes in array of shapes, sizes, colors, and types. Here's a quick sampling of what a few of the basics are used for to alleviate some of the the mystery: long, round pasta (e.g., spaghetti, capellini, vermicelli) long, flat pasta (e.g., lasagna, fettuccine, linguini) short, shaped pasta (e.g., penne, conchiglie or shells, fusilli) stuffed pasta (e.g., ravioli, tortellini, cannelloni)