TORTELLINI-VEGETABLE SALAD

FOR THE DRESSING:
1/4 cup white wine vinegar or white vinegar
2 tablespoons water
2 tablespoons olive oil
2 teaspoons sugar
2 cloves garlic, minced
1/4 teaspoon ground black pepper
FOR THE SALAD:
9 ounces refrigerated cheese tortellini
6 cups mixed greens, torn
1 1/2 cups fresh mushrooms, sliced
1 medium yellow or red sweet pepper (about 1 cup), in bite size strips
1/4 cup snipped fresh basil
1/2 cup fat-free toasted garlic and onion croutons

TO MAKE THE DRESSING:
In a screw-top jar, combine white wine vinegar, water, oil, sugar, garlic, and black pepper. Cover and shake well. Pour over tortellini mixture; toss to coat. Set aside.

TO MAKE THE SALAD:
In a large saucepan, cook the tortellini according to package directions, except omit oil and salt; drain. Rinse with cold water; drain.

In a large bowl, combine tortellini, mixed greens, mushrooms, sweet pepper, and basil. Divide the tortellini mixture among four serving bowls or plates. Top with the croutons.

Yield: 4 main-dish servings
Source: Hometown Cooking June, 2000