 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Thanks to rich, cheese-filled tortellini, a sprinkling of veggies, and classic mustard-herb vinaigrette, this pasta salad is in a league of its own. Ingredients:
1/2 of a 16-ounce package (about 2 cups) frozen cheese-filled tortellini or one 9-ounce package refrigerated cheese-filled tortellini |
1 1/2 cups broccoli flowerets |
1 large carrot, thinly sliced |
1/4 cup white wine vinegar |
2 tablespoons olive oil |
1 teaspoon dried italian seasoning, crushed |
1 teaspoon dijon-style mustard |
1/4 teaspoon black pepper |
1/8 teaspoon garlic powder |
1 medium red or yellow sweet pepper, cut into thin strips |
Directions:
1. In a large saucepan cook pasta according to package directions, except omit any salt and oil. Add broccoli and carrot the last 3 minutes of cooking; drain. Rinse with cold water; drain again.
2. Meanwhile, for dressing, in a screw-top jar combine the vinegar, oil, Italian seasoning, mustard, black pepper, and garlic powder. Cover and shake well. Set aside.
3. In a large bowl combine the pasta mixture and sweet pepper. Shake dressing. Pour the dressing over pasta mixture; toss gently to coat.
|
|