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Tortellini-Vegetable Salad




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




1 9-ounce package refrigerated cheese tortellini
6 cups torn mixed greens
1-1/2 cups sliced fresh mushrooms
1 medium yellow or red sweet pepper, cut into bite-size strips (1 cup)
1/4 cup snipped fresh basil
1/4 cup white wine vinegar or white vinegar
2 tablespoons water
2 tablespoons olive oil
2 teaspoons sugar
2 cloves garlic, minced
1/4 teaspoon ground black pepper
1/2 cup fat-free toasted garlic-and-onion croutons


Recipe



1. In a large saucepan, cook the tortellini according to package directions, except omit oil and salt; drain. Rinse with cold water; drain.
2. In a large bowl, combine tortellini, mixed greens, mushrooms, sweet pepper, and basil.
3. For dressing, in a screw-top jar, combine white wine vinegar, water, oil, sugar, garlic, and black pepper. Cover and shake well. Pour over tortellini mixture; toss to coat.
4. Divide the tortellini mixture among four serving bowls or plates. Top with the croutons. Makes 4 main-dish servings.