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 "