Tortellini in Basil-Balsamic Vinaigrette

 

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)

• 1 Cook and drain tortellini as directed on package. Rinse with cold water; drain.
• 2 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.