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Broccoli Tortellini Salad

Broccoli Tortellini Salad
"This tried-and-true salad is simple to toss together and convenient since you make it ahead," reports May Sisk Hazlet, New Jersey. "Now that my husband and I are retired, we travel a lot and enjoy having more time for family and hobbies."
8 ServingsPrep: 15 min. + chilling

Ingredients

  • 1 package (16 ounces) frozen cheese tortellini
  • 2 cups julienned carrots
  • 3-1/2 cups broccoli florets
  • 1 to 2 tablespoons chopped green onions
  • DRESSING:
  • 1/2 cup olive oil
  • 3 tablespoons cider or red wine viengar
  • 3 tablespoons minced fresh parsley
  • 4-1/2 teaspoons Dijon mustard
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1 to 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 garlic cloves, minced

Directions

  • Cook tortellini according to package directions. Rinse in cold water;
  • drain. Place carrots in a steamer basket over 1 in of boiling water
  • in a saucepan. Cover and steam for 3-4 minutes. Add broccoli; steam
  • 4-5 minutes longer or until crisp-tender. Rinse in cold water;
  • drain. In a large bowl, combine tortellini, carrots, broccoli and
  • onions. In a jar with a tight-fitting lid, combine dressing
  • ingredients; shake well. Pour over salad and toss to coat. Cover and
  • refrigerate for at least 2 hours. Yield: 8 servings.
© Taste of Home 2013

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Broccoli Tortellini Salad (continued)

Nutrition Facts: 1 serving (1 cup) equals 262 calories, 17 g fat (3 g saturated fat), 9 mg cholesterol, 532 mg sodium, 21 g carbohydrate, 3 g fiber, 7 g protein.
© Taste of Home 2013