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Ingredients
8 Ounces frozen cheese-filled tortellini
OR
1 (9 oz) Package refrigerated cheese-filled tortellini
1 1/2 Cups broccoli flowerets
1 Large carrot, thinly sliced
1/4 Cup white wine vinegar
2 Tablespoons olive oil
1 Teaspoon dried Italian seasoning, crushed
1 Teaspoon Dijon-style mustard
1/4 Teaspoon black pepper
1/8 Teaspoon garlic powder
1 Medium red or yellow sweet pepper, cut into thin strips
Instructions
In a large saucepan cook pasta according to package directions, except omit any salt and oil. Add broccoli and carrot the last 3 minutes of cooking; drain. Rinse with cold water; drain again.
Meanwhile, for dressing, in a screw-top jar combine the vinegar, oil, Italian seasoning, mustard, black pepper, and garlic powder. Cover and shake well. Set aside.
In a large bowl combine the pasta mixture and sweet pepper. Shake dressing. Pour the dressing over pasta mixture; toss gently to coat.