Ingredients:
12 ounces cheese tortellini, cooked according to package instructions and drained2 cups baby spinach
1 jar (6.5 ounces) marinated artichoke hearts, drained and reserving liquid
1/4 cup red onion, chopped
1/4 cup flat leaf parsley, minced
1/4 cup Spanish olives, sliced
1 Roma tomato, chopped
1/4 cup roasted bell pepper, chopped
2 tablespoons red wine vinegar
1 clove garlic, crushed
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper garnish
Toasted pine nuts
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Grilled Sausage Tortellini Toss Ole:
1. Place Premio Sausage onto grill and grill until they are browned and cooked through. Remove, slice and place in a large bowl with the tortellini (cooked), spinach, artichoke hearts, onion, parsley, olives, tomato and bell peppers.
2. In a small bowl, mix together the reserved marinade, vinegar, garlic, paprika and pepper, until well blended.
3. Toss the dressing with the sausage mixture to evenly coat. Top each serving with pine nuts.
SERVINGS: 4
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