Gourmet Tortellini Salad

Submitted by: LuAnn Schieferdecker, Corn Belt Energy Corporation

Course Main Course, Salad

Servings 4 main course servings

8 tablespoons extra virgin olive oil
2 cups leeks thinly sliced, include white and tender green parts
1 cup chicken broth
2-4 tablespoons fresh lemon juice to taste
18 ounces fresh cheese tortellini cooked very al dente (can substitute dry tortellini)
red pepper flakes to taste
2 – 3 large plum tomatoes chopped
5 ounces high quality feta cheese cut small
Large bunch basil, about 20 leaves shredded
2 bags fresh spinach
pepperoni or salami chopped optional

Heat 4 tablespoons olive oil in deep skillet and saute leeks for 2 minutes.
Add chicken broth, lemon juice and tortellini. Cook until most of the liquid has been absorbed into the tortellini, about 3 minutes. Move the tortellini around in the pan as it cooks to prevent sticking. If using meat, add now.
Add remaining olive oil (can add less if you prefer), red pepper flakes, tomatoes, feta and basil. Remove from heat. Cool and refrigerate.
When ready to serve, plate the spinach and top with tortellini mix and a sprig of basil. Beautiful, delicious and super easy.

Nutrition information: 732 calories; 33.6g fat; 1077mg sodium; 84.7g carbohydrates; 26.1g protein.