Ingredients
1 package (16 ounces) frozen cheese tortellini2 cups julienned carrots3-1/2 cups broccoli florets1 to 2 tablespoons chopped green onionsDRESSING:1/2 cup olive oil3 tablespoons cider or red wine viengar3 tablespoons minced fresh parsley4-1/2 teaspoons Dijon mustard1 tablespoon minced fresh basil or 1 teaspoon dried basil1 tablespoon minced fresh thyme or 1 teaspoon dried thyme1 to 1-1/4 teaspoons salt1/2 teaspoon pepper3 garlic cloves, minced
Preparation
Cook tortellini according to package directions. Rinse in cold water; drain. Place carrots in a steamer basket over 1 in of boiling water in a saucepan. Cover and steam for 3-4 minutes. Add broccoli; steam 4-5 minutes longer or until crisp-tender. Rinse in cold water; drain. In a large bowl, combine tortellini, carrots, broccoli and onions. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.
