THIRD-AND-LONG TORTELLINI

This is the perfect finger-food for the Super Bowl. A Greek dressing envelops shrimp, artichoke hearts, mushrooms, olives, red bell peppers and al dente tortellini. Prepare it ahead of time, and then all you have to do is pour it into a lettuce lined bowl and set out a small glass of toothpicks.

1/4 cup white wine vinegar
3/4 cup olive oil
2 teaspoons Dijon mustard
12 teaspoons fresh lemon juice
1/4 teaspoon sugar
1 teaspoon salt
1/4 teaspoon Greek seasoning
1/4 teaspoon freshly ground black pepper
dash cayenne
1 (14-oz.) can water-packed artichoke hearts, drained and halved
1 cup small fresh mushrooms
1 cup large pitted ripe olives
1 cup bite-size pieces red bell pepper
1 (9oz.) package fresh cheese tortellini, cooked al dente and drained
1 tablespoon rinsed, drained capers
1/2 lb. shrimp, cooked, peeled, and deveined

In small bowl, combine vinegar through cayenne. Whisk until well blended. In medium bowl, combine artichoke hearts through shrimp. Add reserved marinade and toss to coat. Marinate in refrigerator at least 3 hours. Serve in lettuce lined bowl with wooden picks.
Serves 8


"The reason women don't play football is because eleven of them would never wear the same outfit in public."~Phyllis Diller