TORTELLINI-BROCCOLI SALAD
FOR THE GARLIC-BASIL VINAIGRETTE:
1/4 cup cider vinegar (or balsamic vinegar)
2 tablespoons olive or vegetable oil
1 tablespoon chopped fresh basil (or 1 tsp dried)
1/4 teaspoon paprika
1/8 teaspoon salt
1 clove garlic, crushed
FOR THE SALAD:
1 (7 oz) package cheese-filled tortellini
1 medium carrot, sliced (1/2 cup)
2 cups broccoli florets
2 green onions, sliced (2 tablespoons)
TO PREPARE THE VINAIGRETTE:
Shake all ingredients in tightly covered container.
TO PREPARE THE SALAD:
Cook and drain tortellini as directed on package. Rinse with cold water; drain.
In a large bowl, mix carrot, broccoli, onions, and vinaigrette. Add tortellini and toss until evenly coated. Cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours.
Makes 4 servings
Source: Betty Crocker's New Cookbook
FOR THE GARLIC-BASIL VINAIGRETTE:
1/4 cup cider vinegar (or balsamic vinegar)
2 tablespoons olive or vegetable oil
1 tablespoon chopped fresh basil (or 1 tsp dried)
1/4 teaspoon paprika
1/8 teaspoon salt
1 clove garlic, crushed
FOR THE SALAD:
1 (7 oz) package cheese-filled tortellini
1 medium carrot, sliced (1/2 cup)
2 cups broccoli florets
2 green onions, sliced (2 tablespoons)
TO PREPARE THE VINAIGRETTE:
Shake all ingredients in tightly covered container.
TO PREPARE THE SALAD:
Cook and drain tortellini as directed on package. Rinse with cold water; drain.
In a large bowl, mix carrot, broccoli, onions, and vinaigrette. Add tortellini and toss until evenly coated. Cover and refrigerate at least 1 hour to blend flavors but no longer than 24 hours.
Makes 4 servings
Source: Betty Crocker's New Cookbook
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