Ingredients
1
package (9 oz) refrigerated tricolor cheese-filled tortellini
1/4
cup balsamic or cider 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
medium carrot, sliced (1/2 cup)
2
cups broccoli florets
2
medium green onions, sliced (2 tablespoons)
Preparation
Cook and drain tortellini as directed on package. Rinse with cold water; drain.
In large bowl, mix vinegar, basil, oil, paprika, salt and garlic with wire whisk until well blended. Stir in carrot, broccoli, onions and tortellini until coated.
