Tortellini-Broccoli Salad

 

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)

• 1 In tightly covered container, shake all vinaigrette ingredients.
• 2 Cook and drain tortellini as directed on package. Rinse with cold water; drain.
• 3 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.