Cheese Tortellini Salad
To prepare the tortellini for this salad, rinse with cold water after cooking, and lay out the tortellini in a single layer on wax paper to dry.
4 sprigs marjoram
½ recipe cooked Cheese Tortellini (page 136)
1 cup Roasted Eggplant Purée (page 72)
2 tablespoons extra-virgin olive oil
4 tablespoons red wine vinegar
Fresh-cracked black pepper
Peel and mince the shallots.
Clean and gently chop the marjoram leaves.
Mix together all the ingredients, and serve.