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Tortellini Salad




Source of Recipe


Woman's Day


List of Ingredients




1 bag (12 oz) fresh broccoli florets (about 6 cups)
1 bag (16 oz) frozen cheese tortellini

Dressing
1/2 cup red-wine vinegar
1/4 cup each olive oil and vegetable oil
3 Tbsp prepared mustard
1 1/2 Tbsp minced garlic
1 tsp each salt and pepper

6 plum (Roma) tomatoes (about 1 lb), cut bite-size
3 medium carrots, shredded (2 cups)
1 small red onion, quartered and thinly sliced
2 cups lightly packed basil leaves, coarsely chopped



Recipe



1. Bring a large pot of lightly salted water to a boil. Have a bowl of ice water ready.

2. Add broccoli to boiling water; cook 1 minute until color brightens. Remove with a slotted spoon to ice water to halt cooking and chill. Drain well.

3. Add tortellini to boiling water; cook as package directs. Drain well.

4. Meanwhile whisk Dressing ingredients in a large bowl until blended. Add warm tortellini, tomatoes, carrots and onion; toss to mix and coat. Cover and refrigerate at least 1 hour to blend flavors.

5. Shortly before serving: Add broccoli and basil; toss to mix.