Ingredients
1/4
cup cider or balsamic vinegar
1
tablespoon chopped fresh or 1 teaspoon dried basil leaves
2
tablespoons olive or vegetable oil
1/4
teaspoon paprika
1/8
teaspoon salt
1
clove garlic, finely chopped
1
package (7 ounces) cheese-filled tortellini
1
medium carrot, sliced (1/2 cup)
2
cups broccoli flowerets
2
medium green onions, sliced (2 tablespoons)
Preparation
In tightly covered container, shake all vinaigrette ingredients.
Cook and drain tortellini as directed on package. Rinse with cold water; drain.
In large glass or plastic bowl, mix carrot, broccoli, onions and vinaigrette. Add tortellini; toss until evenly coated. Cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours.
