Tortellini Broccoli Salad

Here’s a pretty, tasty salad that’s just a little different.  We love cheese-filled tortellini, so this was a no-brainer for us.  Simple to make, salads like this are ready to serve when you are, and making your own dressing makes it much less expensive.  I simply whirled the dressing ingredients in my mini-food processor.
This is perfect when you have houseguests.                        
                        Tortellini Broccoli Salad
  7          Ounce Package  Dried Cheese Tortellini
     1/4   Cup  Balsamic or Cider Vinegar
  1          Tablespoon  Fresh Basil -- chopped
  2          Tablespoons  Olive Oil
     1/4   Teaspoon  Paprika
     1/8   Teaspoon  Salt
  1          Teaspoon  Garlic -- finely chopped
     1/2   Cup  Carrot -- sliced
  2          Cups  Broccoli Florets
  2          Medium  Green Onion -- sliced
Cook and drain tortellini as directed on package.  Rinse in cold water; drain.
In tightly covered container, shake remaining ingredients, except carrot, broccoli and onions to make vinaigrette.
In large glass or plastic bowl, mix carrot, broccoli, onions and vinaigrette.  Add tortellini; toss until evenly coated.  Cover; refrigerate at least 1 hour to blend flavors.
4 Servings
  "Betty Crocker Christmas Cookbook "

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