Tortellini Salad

1 pound tortellini, cooked and chilled
1/2 red onion, finely diced
2 stalks celery, finely diced
1/2 red pepper, finely diced
1/3 cup olive oil
1/3 cup red wine vinegar
1 T. parsley, chopped
2 T. pine nuts, toasted
1 tsp. garlic, minced and roasted

Place the tortellini, onion, celery, and red pepper in a large salad bowl and mix together.
In a small bowl, mix together the olive oil, vinegar, parsley, garlic, salt and pepper and pour over the salad. Toss together. Sprinkle with pine nuts.
Tortellini with Basil Cream Sauce
1 pound tortellini, fresh or frozen, chicken or cheese
1 cup heavy cream
1 T. pesto
2 T. Parmesan cheese
1 T. parsley, chopped

Cook the tortellini according to the directions on the package.
Put the cream in a heavy sauté pan over medium-high heat and cook until the volume is reduced by one-half. Add the pesto and cooked tortellini and cook for one minute. Place on serving dishes and sprinkle with Parmesan cheese and parsley.

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